Graham Kerr's Greek Island Ethmix
Source Graham Kerr, Swiftly Seasoned
Makes about 1/2 cup

4 tablespoons oregano
6 teaspoons fennel seeds
6 teaspoons dried lemon grass
3/4 teaspoon black pepper

Grind the herbs to a fine powder, bottle and label. The above amounts make up about 1/2 cup. Graham recommends you use them within 6 months for the best flavour release. Posted in 1998 to Recipelink.com by Angel

---

GREEK SEASONING BLEND
Source: Southern Living Magazine, May, 1992
Makes 1/4 cup

2 teaspoons salt
2 teaspoons oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon parsley
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all the ingredients and stored the blend in an airtight container. Serve with steaks, pork chops, chicken, or fish.

---

GREEK SEASONING MIX (with mint)
Source: Cooking Light

1 1/2 teaspoons dried oregano
1 teaspoon mint
1 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon minced onion
1/2 teaspoon minced garlic

In a small bowl combine all ingredients. Store in an air tight container in a dry cool place for up to 6 months.