Combine the rosemary and fennel in a mortar and pestle, crush until they are in small bits. If you don't have a mortar and pestle, you can also use a spice grinder. Grind until the spices are a coarse consistency (not a powder).
Combine the rosemary and fennel with the rest of the spices. Stir to fully mix.
Store in a glass, airtight container for up to 6 months.
Reviews
Gwen on 2019-07-01 (5 stars): This seasoning mix turned out great! Tonight I used it in the Oven Baked Greek Chicken recipe (one of our favorite recipes!). This will be nice to have on hand for other marinades, sauces, and dressings.
