- 3 tablespoons 3 tablespoons dried basil
- 3 tablespoons 3 tablespoons dried oregano
- 3 tablespoons 3 tablespoons dried parsley
- 1 tablespoon 1 tablespoon garlic powder
- 1 teaspoon 1 teaspoon onion powder
- 1 teaspoon 1 teaspoon dried thyme
- 1 teaspoon 1 teaspoon dried rosemary
- 1 teaspoon 1 teaspoon dried sage
- ¼ teaspoon ¼ teaspoon ground black pepper
- ¼ teaspoon ¼ teaspoon chili flakes
- 1 tablespoon 1 tablespoon 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.