Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 43

1 heaping tablespoon savory

1 heaping tablespoon thyme

1 heaping tablespoon oregano

1 teaspoon finely crumbled rosemary

1 bay leaf, finely crumbled

Cultivated marjoram may, by all means, be added and, if one likes, a couple of leaves each of sage and dried mint, crumbled finely. Store in a small tightly closed jar.