Herbes de Provence

Thanks to www.theepicentre.com for a little historical info ... I just know I fell in love with this when first traveling to France in the late 90s. Herbes de Provence, or Provençal herbs, is a traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Used by the handful when fresh, Herbes de Provence is also good using dried herbs — and you'll find the blend as a dried spice mixture at high-end culinary sources (including Williams-Sonoma, which makes a wonderful blend). The blend can include variations of bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram, orange zest and lavender (though epicentre says lavender is less traditional and was added more for the benefit of tourists who saw lavender fields as almost emblematic of the Provençe region. I don't know about THAT ... when I dined on Provençal style chicken and other dishes in local bistros in the region, lavender was definite in the mix at the non-tourist traps.) At any rate, my blend is a bit less complex but altogether delicious; mix it with lemon juice to bake salmon (like I did last night) or with olive oil to coat chicken breasts (or your Thanksgiving turkey). And the way it scents your kitchen is divine.

Ingredients:
1 tablespoon thyme
1 tablespoon rosemary
2 teaspoons lavender
1/2 teaspoon oregano
1/2 teaspoon mint
1/2 teaspoon basil

Preparation:
Mix together all of the ingredients and store in a tightly sealed container. When ready to use, zest about 1/2 teaspoon of fresh lemon into your portion of spice blend for added flavor.

Makes about 1/3 cup herb mix.