INGREDIENTS
2 tbsp
dried rosemary
1 tbsp
fennel seed
2 tbsp
dried thyme
2 tbsp
dried basil
2 tbsp
dried marjoram
4 tbsp
dried lavender flowers (make sure they are edible grade)
1 tbsp
dried oregano
1 1/2 tbsp
dried sage (I prefer crushed Dalmation sage)
5 tbsp
celtic sea salt