Herbes de Provence

This recipe dates back to the 1800's and makes four ounces.

3 T dried marjoram
3 T dried thyme
1 T dried summer savory
1 T dried sweet basil
½ t dried rosemary, crumbled
½ t crushed sage
½ fennel seeds

Combine herbs, mixing well. Pack into an airtight jar. Will stay fresh four months.