Mother Earth Living

8 Lovely Lavender Recipes: Herbes de Provence

By Joe Coca
June/July 2002
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Makes 3/4 cup

Make your own blend of the traditional seasoning widely used in Mediterranean cooking. Use it to season lamb or poultry, in a honey glaze for pork or roasted turkey, and with roasted onions, garlic, and other root vegetables. Use well-dried, organic herbs.

• 1/4 cup thyme leaves
• 1/4 cup savory leaves
• 3 tablespoons basil leaves
• 2 tablespoons crushed bay leaves
• 2 tablespoons crushed rosemary leaves
• 1 tablespoon crushed lavender flowers

1. Mix the whole leaves together and store in an airtight jar in a cool, dark place.

2. Just before using, crush to a fine powder and add to foods.


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