Auberge Blend - Herbes De Provence - cooking recipe

Ingredients

1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon marjoram
1 tablespoon dried summer savory
1 tablespoon dried chervil
1/2 tablespoon rosemary
1 -2 teaspoon dried lavender flowers
1 teaspoon dried tarragon
1 teaspoon dried mint
1/2 teaspoon dried oregano
1 bay leaf, crumbled
fennel seed (optional)
dried sage (optional)

Preparation

Mix all the herbs together in a large bowl.
Put the herbs in a jar with a screw top lid and shake together once again.
Make sure it is well sealed and store away from direct sunlight in a cool, dark and dry area.
Use in all types of French cooking, on barbeques and grills, roast meats and poultry, sprinkle onto salads, in baked breads and gratins, pizzas and hot breads, kebabs and brochettes -- the list is endless!