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Herbs de Provence

April 23, 2008

3 tablespoons dried lavender flowers
3 tablespoons marjoram
3 tablespoons thyme
3 tablespoons savory
1 teaspoon rosemary
1 teaspoon basil
1/2 teaspoon dried sage

Classic spice blend works well on meats and in stews.

Yields 3/4 cups.

- Recipe courtesy of Willow Pond Farm, Fairfield, Pa.

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