Monday, July 25, 2011



Elizabeth has been making this mixture for over fifteen years.  She believes it may have originally been in the Los Angeles Times, but she has searched the newspaper's archives and has been unable to locate it.  Over the years we have given this as Christmas gifts and as a part of wedding gifts.  Inevitably we will get a call six months later asking for more.

Use this on vegetables, on meats and chicken, in soups, pasta recipes, salad dressings,  in stews, sauces, even a dash in egg or tuna salad.  Try it in just about any thing.  It is a wonderful addition to anyone's kitchen.

I hesitate to mention Penzeys again, but please buy the best available dried herbs for this.  It makes a tremendous difference. 


3 Tbs dried Turkish or Greek oregano
3 Tbs dried marjoram
3 Tbs dried rosemary
3 Tbs dried savory
3 Tbs dried sweet basil
1 Tbs dried thyme
1 Tbs dried sage

Combine all ingredients.  Keep in a tightly sealed container.

1 comment:

  1. Excellent!!! My list of items to purchase at Penzeys is getting bigger each day. It reminds me of a herb mix I used to eat with olive oil and bread when I was a kid. Thank you for bringing back some amazing childhood memories! I tried to find something in the LA Times and this link is all I could find. If you scroll down there's an Italian Herb Mixture recipe. Thank you both very much for sharing this!