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
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
Using a mortar and pestle grind the fennel seeds until coarsely grounded.
Place all the herbs into a bowl and mix well.
Store in a jar or airtight container for up to 3 months.