Tuscan Herb Mix

I have a bucket list of places I want to go to and immerse myself in the traditional herbs, spices and food. Tuscany is at the top of my list.

Before the floods, my husband gifted me a trip to Tuscany and the opportunity to spend eight days in a cooking school on my own, (child and husband free) to cook, learn, eat and discover. It was the ultimate of birthday presents!

Sadly for me, the floods meant I had to shelve that plan until next year, so instead I have been researching and experimenting with Tuscan flavours in anticipation of my trip. I love this spice blend. The aroma arouses my senses and takes me directly to Italy - and it's devine to cook with!

Use it for a traditional Italian meal, with sides such as vegetables, or in casseroles and stews. It will store in an air tight container for up to 3 months.

Prep 5 minutes

INGREDIENTS

4 tbs dried basil

4 tbs dried marjoram

3 tbs garlic powder

3 tbs salt

2 tbs dried rosemary

1 tbs fennel seeds

1 tbs dried parsley

1 tbs dried sage

1 tbs dried thyme

1 tbs dried tarragon

1/8 tsp chilli flakes

METHOD

1. Using a mortar and pestle grind the fennel seeds until coarsely grounded.

2. Place all the herbs into a bowl and mix well.

3. Store in a jar or airtight container for up to 3 months.