Notes I have carried on my PDA or in my Franklin planner for years: Salt-Free Herb Blends

Directions: Combine the ingredients in a jar. Cover tightly and shake. Keep in a cool, dark, dry place. Use in place of commercial mixes. Yield: 1/2 cup

    Chinese Five-Spice: Blend 1/4 cup ground ginger, 2 tablespoons ground cinnamon, 1 tablespoon each of ground allspice and anise seeds, and 2 teaspoons ground cloves.

    Mixed Herb Blend: Blend 1/4 cup dried parsley flakes, 2 tablespoons dried tarragon, 1 tablespoon each of dried oregano, dill weed and celery flakes.

    Italian Blend: Blend 2 tablespoons each of dried basil and dried marjoram, 1 tablespoon each of garlic powder and dried oregano, and 2 teaspoons each of thyme, crushed dried rosemary and crushed red pepper.

    Curry Blend: Blend 2 tablespoons each of turmeric and ground coriander, 1 tablespoon ground cumin, 2 teaspoons each of ground cardamom, ground ginger and black pepper, and 1 teaspoon each of powdered cloves, cinnamon and ground nutmeg.

    Mexican Chili Blend: Blend 1/4 cup chili powder, 1 tablespoon each of ground cumin and onion powder, 1 teaspoon each of dried oregano, garlic powder and ground red pepper, and 1/2 teaspoon cinnamon.

    Greek Blend: Blend 3 tablespoons each of garlic powder and dried lemon peel, 2 tablespoons dried oregano and 1 teaspoon black pepper.

    Easy Dip Blend: Use to mix with cottage cheese, yogurt, cheese or low-fat sour cream. Blend 1/2 cup dried dill weed and 1 tablespoon each of dried chives, garlic powder, dried lemon peel and dried chervil.