>> 1 part dried lamb's quarter leaves
>> 1 part dried thyme or rosemary
>> 1 part dried dill
>> 1 part dried marjoram or oregano
>> 2 parts dried dulce (or any available seaweed that is safe to eat)
Gently toast the dulce in a skillet until very crisp. Grind the lamb’s quarters and herbs in a blender or a coffee mill while seaweed cools. Then grind the dulce and combine with ground herbs.
Store in a shaker.
Wild Edibles in Recipe: Lamb's Quarters
Wild Fungi in Recipe:
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