Italian Herb Blend

from Pressure Perfect, by Lorna Sass

In a small jar, combine 1 tablespoon each dried oregano and bail leaves, 2 teaspoon each dried thyme and rosemary leaves (I used 4 teaspoons fresh rosemary instead of dried), 1 1/2 teaspoon whole fennel seeds, and 1 teaspoon crushed red pepper flakes. Mix and grind lightly in a spice or coffee grinder. Store in a cool, dark place and use within 4 months.