Title: Homemade Spice Blends Iv
Categories: Herb
Yield: 1 Servings

2 teaspoons onion powder 1 teaspoon dried basil 2 teaspoons dried basil 1 teaspoon dried chervil 2 teaspoons ground black pepper 1 teaspoon dried marjoram 1 teaspoon dried parsley Yield: 2 tablespoons 1 teaspoon dried tarragon

Yield: 2 tablespoons

Fish Blend III Poultry Blend I

2 teaspoons dried chives 2 teaspoons dried chervil 2 teaspoons celery seed 2 teaspoons garlic powder 2 teaspoons dried dill 2 teaspoons dried tarragon

Yield: 2 tablespoons Yield: 2 tablespoons

Poultry Blend II Lamb Blend

1 teaspoon dried basil 2 teaspoons dried parsley 1 teaspoon dried chervil 2 teaspoons dried rosemary 1 teaspoon dried marjoram 2 teaspoons dried thyme 1 teaspoon dried parsley 1/4 teaspoon dried thyme Yield: 2 tablespoons

Yield: 1 1/2 tablespoons

From: Cooking with Healthful Herbs by Jean Rogers

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