Aglione (fresh Italian seasoning blend)

Biba Caggiano, Italian chef, author and restaurateur, talks about how this is fresh seasoning blend used in the Emiglia-Romagna region of Italy, and provided this recipe in Biba's Taste of Italy. So far I've used it for roast chicken and roasted breakfast potatoes and I am in love with it! The juniper berries, which she says are optional and I say are essential, add a unique and subtle oomph.

Make up a good-sized batch as it lasts a long time in the refrigerator. Omit any ground black or crushed red pepper, so you have options when using it. I write the ingredients on the label, as well as the date I made it, so I don't have to go looking for the recipe when it's time to make more.

3 rosemary sprigs, leaves stripped, stems discarded

10 large sage leaves

1 medium-large clove garlic

1 tsp kosher salt (if you use table salt, cut this in half)

1 rounded tsp juniper berries (I bought mine at Williams-Sonoma. Keep them refrigerated so they last longer)

Finely mince everything together using a sharp chef's knife. You can double or triple the quantity as needed. Put in an airtight container and keep refrigerated.