— Chris Dunmall

I stayed on a 400 year old olive farm when I went to South Italy, and, um, I watched the mig bread every day, and I saw lots and lots of salt going into the bread. So, I don't know, it might depend upon your particular baker. One thing I will say is that I went to a bread making class and no mixers were used, no blenders, everything was your hands. So, um, maybe because things are manually made, I, I don't know. Well, you have oregano, you have basil, you have thyme and rosemary. Those would be the four big ones. I may be, um, forgetting one. I, I find it much easier just to buy the Italian seasoning that comes, uh, in a jar, or I just brought home from the farm today, some fresh from freshly picked oregano, which has a rather pungent aroma, but smells really, really good.