Cooking with Lavender: Herbes de Provence


| April/May 1999


Makes about 1 cup

You’ll find yourself humming “La Marseillaise,” France’s national anthem, as you reach for this versatile, infinitely variable herb blend.

• 1 teaspoon dried lavender flowers
• 1 teaspoon fennel seed
• 1 teaspoon celery seed
• 1 1/2 teaspoons dried basil
• 3 tablespoons dried rosemary
• 4 tablespoons dried oregano
• 4 tablespoons dried chives

1. Mix the herbs together and store in a tightly closed jar in a cool, dark place. Sprinkle over salads and meat dishes or add to soups and stews.

2. For a special taste treat, sprinkle herbes de Provence over hot, lightly buttered popcorn.





mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: April 28-29, 2018
Asheville, NC

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE