| 1 | To present as gifts, pack mixes into small jars with lids and labels. |
| 2 | Tie jars onto a cookbook filled with herb and spice recipes. |
| 3 | Herbs will keep for 6 months, tightly closed, in a cool, dry place. |
| 4 | Herb and spice blends (makes 1/3 cup of each blend) for beef: mix 1 tablespoon coarsely ground black pepper, 1 tablespoon red pepper flakes, 2-?tablespoons garlic powder and 1 tablespoon dried minced onions. |
| 5 | For fish: mix 2 tablespoons dried dillweed, 2 tablespoons crumbled bay leaves and 2 tablespoons freeze-dried chives. |
| 6 | For fruit pie, spice cakes and cookies: mix 2 tablespoons ground cinnamon, 1 tablespoon ground nutmeg, 1 tablespoon ground mace, 1 tablespoon ground allspice, 2 teaspoons ground cloves and 2 teaspoons ground cardamom. |
| 7 | For vegetables: mix 2 tablespoons dried thyme, 2 tablespoons dried oregano and 2 tablespoons dried basil. |
| 8 | For chicken: mix 2 tablespoons curry powder, 2 tablespoons paprika and 2 tablespoons dried lemon rind. |
| 9 | For tomato sauce: mix 2 tablespoons crumbled basil, 2 tablespoons dried minced onions, 1 tablespoon red pepper flakes and 1 tablespoon crumbled dried oregano. |
| 10 | For lamb: mix 1-?tablespoons dried marjoram, 1 tablespoon crumbled dried rosemary, 1 tablespoon white pepper and 2 tablespoons garlic powder. |
