2 tb Onion powder or flakes

2 tb Garlic powder or flakes

1 tb Gumbo file

1 tb Ground cumin (or whole seeds toasted and ground)

1 tb Ground coriander ( or whole seeds toasted and ground)

1/2 tb Dried thyme

1/2 tb Ground fenugreek (or whole seeds toasted and ground)

1/2 tb Ground fennel (or whole seeds toasted and ground)

1/2 tb Salt

3/4 ts Cayenne

3/4 ts Black pepper

In the large bowl of a food processor, combine all the ingredients and pulse for 30 seconds or until finely ground. Store in an airtight container in a cool place. Use within 3 months. *Note* This has a much more exuberant flavor than the premixed spices from the grocery. It is best when the ingredients are fresh. Serving size: 1 tablespoon 21 calories 0.6 gram fat 0 mg. cholesterol 296 mg. sodium From “Eat More, Weigh Less,” by Dean Ornish, MD

1 c Lovage, fresh

1 md Sweet red pepper, cored,

Seeded and chopped 1 md Red tomato, cored, peeled,

Chopped 1 md Green tomato, cored, chopped

1 md Onion, peeled and chopped

3 Garlic cloves, minced

1 c Golden raisins

1/4 c Fresh ginger, peeled, minced

1 c Light brown sugar, packed

1 c White wine vinegar

1 tb Mustard seeds

1 ts Celery seeds

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.

2 tb Seasame seeds;

2 tb Parsley flakes;

2 ts Oregano;

2 ts Garlic powder;

1 ts Celery seed;

1 ts Marjoram;

1 ts Dried basil;

1 ts Spearmint;

1 ts Spearmint;

1 ts Bay leaf powder;

1/2 ts Dill seed;

1/2 ts Thyme;

1/2 ts Coriander;

1/2 ts Dry mustard;

1/2 ts Rosemary;

In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid. Can be used on all cooking, and at the table too to be used instead of salt. This is also bottled as commerical product called “Instead of Salt” All Purpose Herb Seasoning, if you want to save time. Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon. Source: Heathier Eating Guide & Goodbook by George Mateljan Brought to you and yours via Nancy O’Brion and her Meal-Master.

2 Heads peeled garlic cloves

10 Dried red peppers

1 ga Red wine vinegar

1. Put all the ingredients called for, except vinegar, in a one-gallon glass jar.

2. Heat the vinegar in a non-aluminum pot- but do not boil – and pour about half over the herb mixture.

3. Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar.

4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.

4 c Dry basil leaves

30 Stems of marjoram 6″ long

2 Heads of garlic peeled

3 tb Crushed red pepper

1 ga Red wine vinegar

1. Put all the ingredients called for, except vinegar, in a one-gallon glass jar.

2. Heat the vinegar in a non-aluminum pot- but do not boil – and pour about half over the herb mixture.

3. Crush and bruise the herbs with a wooden spoon to release their flavor into the vingar. Top off the jar with the remaining vinegar.

4. Cover the glass jar with a non-metallic lid and store in a cool, dry place for two weeks. Strain the vinegar and pour into display bottles. Add sprigs of fresh herbs to each bottle for visual interest if desired.

3 tb Dried thyme

1 tb Dried summer savory

1 tb Dried sweet basil

1/2 ts Dried rosemary, crumbled

1/2 ts Crushed sage

1/2 ts Fennel seeds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months). Makes 4 ounces. *This recipe dates back to the 1800′s.* Orginated: Joan Tucker, Victoria B.C. Source: The Times-Colonist Newspaper Feb 9/94 From the collection of K. Deck