June 8, 2007, Newsletter Issue #167: Herbes de Provence

Tip of the Week

This is a classic French blend, good in anything with
tomatoes and especially good with lamb.


4 Tablespoons dried thyme
2 Tablespoons dried marjoram
1 Tablespoon dried rosemary
1 Tablespoon dried savory
2 Teaspoons dried lavender flowers
1 Teaspoon fennel seeds

Mix well and store in an airtight container, away from
light and heat.

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