Herbes De Provence

Posted Nov 2nd, 2007
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Category Spices

3 tb Dried marjoram

3 tb Dried thyme

1 tb Dried summer savory

1 tb Dried sweet basil

1/2 ts Dried rosemary, crumbled

1/2 ts Crushed sage

1/2 ts Fennel seeds

Combine herbs, mixing well.
Pack into an airtight jar (will stay fresh 4 months).
Makes 4 ounces.
*This recipe dates back to the 1800′s.* Orginated: Joan Tucker, Victoria B.C.
Source: The Times-Colonist Newspaper Feb 9/94 From the collection of K. Deck
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