Cooking with Lavender: Herbes de Provence

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<em>Makes about 1 cup</em>
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<p>You’ll find yourself humming “La Marseillaise,” France’s national anthem, as you reach for this versatile, infinitely variable herb blend.</p>
<p>• 1 teaspoon dried lavender flowers<br />
• 1 teaspoon fennel seed<br />
• 1 teaspoon celery seed<br />
• 1 1/2 teaspoons dried basil<br />
• 3 tablespoons dried rosemary<br />
• 4 tablespoons dried oregano<br />
• 4 tablespoons dried chives</p>
<p>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.</p>
<p>2. For a special taste treat, sprinkle herbes de Provence over hot, lightly buttered popcorn.</p>
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<strong>Cooking with Lavender</strong>
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