A recipe!
This is one of my go-to seasoning mixes for things like pot roast or beef stew, or even roast chicken. File also under “Useful Things I Learned from Folk Songs.”
Scarborough Fair Seasoning Mix
Mix together in equal parts (how big the parts are depends upon whether you’re planning to use all of the mix on your current project, or planning to make a larger batch and store most of it for later):
Dried parsley
Dried sage
Dried rosemary
Dried thyme
And a bay leaf (because you always need a sheriff at the county fair.)
Whiz them together in a spice grinder or grind them up in a mortar and pestle, or just mix them together as-is. I like to grind them up because that solves the rosemary problem: Rosemary makes stuff taste delicious, but the little needle-like sprigs don’t soften very much during cooking.
I use more or less equal parts of all four herbs, but there’s no reason you can’t tweak the proportions to suit your own preferences. Store any extra in a clean glass jar with a tight lid.
Dr. Doyle's Blog 