Ingredients:

  • 3 tbsp Dried Greek Oregano
  • 2 tbsp Dried Thyme
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Marjoram
  • 1 tsp Dried Mint
  • 1 tbsp Garlic Powder
  • 1 tbsp Dried Onion Flakes
  • 1 tsp Dried Lemon Peel
  • 2 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

Instructions:

  1. Gather your 3 tbsp Dried Greek Oregano, 2 tbsp Dried Thyme, 1 tbsp Dried Basil, and 1 tbsp Dried Marjoram. Take a moment to smell each one. Before adding them to your mixing bowl, take the oregano and thyme in your clean, dry palms and give them a firm rub. Cook 0 mins until the fragrance fills your kitchen. This mechanical action breaks the dried leaf cells and brings the oils to the surface.
  2. Add the 1 tbsp Garlic Powder, 1 tbsp Dried Onion Flakes, and 1 tsp Dried Lemon Peel to the bowl. Note: Using flakes instead of onion powder provides a better crust on grilled meats. Stir these in with a whisk or a fork to ensure the heavier garlic powder doesn't just clump at the bottom.
  3. Incorporate the 2 tsp Sea Salt, 1 tsp Cracked Black Pepper, and the 1 tsp Dried Mint. Finally, whisk in the 1/2 tsp Ground Cinnamon and 1/4 tsp Ground Nutmeg. Stir for 30 seconds until the color is a uniform speckled green and brown. Transfer the mixture immediately to an airtight glass jar to lock in those volatile aromatics.