Italian Herb Blend

   I found this recipe in Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time.  Who would have thought that something so simple would make such an impact on taste?!?  I love this herb blend so much that I'll have to start making a double batch b/c I go through it so quickly.

Italian Herb Blend

• 2Tbsp oregano
• 2Tbsp basil
• 1Tbsp + 1tsp thyme
• 1Tbsp + 1tsp rosemary
• 1Tbsp fennel seed, crushed
• 2tsp red pepper flakes

1. Blend up or crush the fennel seed, then mix w/ the remaining ingredients.
2. Store in a cool place for up to 3 months.

  I blend up our fennel in a coffee grinder for a fine texture and flavor throughout the mix.  I think this blend tastes wonderful in beans, couscous, and pasta, and it works well in an olive oil/balsamic vinegar combo, too.  Enjoy!