Herbs de Provence

Mix with olive oil to coat chicken, fish, tomatoes and vegetables chunks for roasting. You can also use to season salads, soups, stews, sauces and cheeses. I like a Tb dried orange zest added to the mix for chicken.

3 tablespoons dried thyme
2 tablespoons dried savory
1 tablespoon dried oregano
3 teaspoons dried rosemary
2 teaspoons dried marjoram

Optional: Depending on the dish you want to flavor.
1 tablespoon dried lavender flowers
1 tablespoon dried orange zest
1 pulverized bay leaf. Bay leaf is great, but powder it as it can choke people easily if just crumbled.
1 tablespoon dried tarragon
1 tablespoon basil
½ tablespoon fennel

1. I should say here that some cooks leave all the dried ingredients like rosemary un-ground and prefer whole seasonings in part for presentation. Grind or not to grind is a personal preference. I prefer the following procedure as I use the herbs on roasted vegetables and don’t care for the large pieces.

2. Grind whole seeds and mixtures like Mexican oregano and rosemary in a spice grinder, or food processor, just enough to make them “flaky” if possible. Don’t totally pulverize the herbs. I have used a small mortar and pestle, but it is slow going if making a good size batch of the herb mixture. Stir in already ground spices and store in air tight jar.