Zesty herb croutons are a must for any summer salad. To make yours, cube several slices of French or sourdough bread (enough to fill a quart jar) and place in a single layer on a backing sheet. Bake at 200 degrees for 30 minutes or until completely dry. In a bowl, mix the cooled cubes with 1 tsp. dried sage, ½tsp. dried basil, ½tsp. dried savory, and ¼tsp. dried oregano. For garlic croutons, substitute ½tsp garlic powder for the sage. Store in a lidded quart jar or a zip-top plastic bag for up to two weeks.