- 3 tbsp 3 tbsp dried basil
- 3 tbsp 3 tbsp dried oregano
- 3 tbsp 3 tbsp dried parsley
- 1 tbsp 1 tbsp garlic powder
- 1 tsp 1 tsp onion powder
- 1 tsp 1 tsp dried thyme
- 1 tsp 1 tsp dried rosemary
- 1 tsp 1 tsp dried sage
- ¼ tsp ¼ tsp ground black pepper
- ¼ tsp ¼ tsp chili flakes
- 1 tbsp 1 tbsp sea salt (optional)
- Thoroughly mix together all the spices and pour into a jar with a tight-fitting lid.
- If you use whole seeds, grind in a grinder either in advance or when cooking.
- Keep the spices in a dark, dry and cool place. Small tin cans are great.
- Make a big batch to last for 4–6 months, after this the spices will lose some flavor and color. They won't go bad, but will be less powerful.
If you don't have all the herbs above, you can either skip them or exchange for something else. Marjoram works well instead of parsley for example. We used dried garlic flakes, but you can also use garlic powder. Adding salt, or not, to your spice mix is a matter of choice.