Herbs de Provence
A common mixture in the Provence district of France includes the crushed dried foliage or flowers of culinary basil, majoram, parsley, thyme and lavender in a combination known as "Herbs de Provence." These blends come in as many forms as there are family names in Provence; some actually exclude lavender, but all the true or older blends contain this sweet floral ingredient. This is one of the hundreds of possible recipes for Herbes de Provence. As did the originators of this form of culinary expression, feel free to experiment with the proportions and ingredients. Use to season vegetables, poultry or red meats.
3 Tbsp dried lavender flowers
3 Tbsp dried marjoram or oregano leaves
3 Tbsp dried thyme leaves
3 Tbsp dried savory leaves
1 tsp dried rosemary leaves
1 tsp dried basil leaves
1/2 tsp dried sage leaves
Combine all the ingredients in a small jar with a tight fitting lid and mix well. Store in a dark, cool place. The mixture will keep for years, but Is best used within one year.
FROM THE LAVENDER GARDEN: BEAUTIFUL VARIETIES TO GROW AND GATHER, BY ROBERT KOURIK (CHRONICLE BOOKS)