I use a lot of dry herbs and spices; they are convenient. However, there are some spices that I don't use all that often. For example, that little $3.99 jar of rubbed sage gets used for a single holiday and then languishes on my spice rack, only to be thrown away. Well, I've discovered the (bulk) dry herb and spice section of the health food isle. The spices are sold by the pound, so the big hand full of sweet basil I bought the other day was a whopping 45 cents. I am buying all of my dry herb and spices this way from now on. They are not only economical, but they are super fresh and are an excellent quality!!.This recipe for Italian Seasoning is a far better blend than any ready-made Italian Seasoning that I've found so far. I hope you will try it. 3 tablespoons dry basil3 tablespoons dry oregano3 tablespoons dry parsley1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon fennel seed1 teaspoon dry thyme1 teaspoon dry rosemary1/4 teaspoon black pepper1/4 teaspoon red pepper flakesStir together thoroughly and break down the larger herbs (like the rosemary) with a mortar and pestle or a spice grinder (just don't grind it too fine).Store in airtight jar for up to six months.NOTE: I wash out the glass jars that spices usually come in, and refill them with the bulk herbs and/or spices.

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