Homegrown Herbes de Provence

Add this heady herbal blend to roasted chicken or vegetables, tomato sauce, homemade crackers, even popcorn, and soon you’ll feel like you’re sunning on a patio surrounded by the garrigue. (hey, a girl can dream!)

As you probably know by now, my recipes are really more of a suggestion, sort of a “try this” and “make it your own” approach to building flavor. Which is all to say, measurements are not exact, blend to suit your preferences.

You’ll need

• Rosemary, thyme, marjoram, tarragon (optional: chervil, basil, summer savory, parsley, mint)

• Lavender buds (note: English lavender is sweeter than French lavender which has a more camphor scent and flavor)

• Fennel seed

If you’re harvesting fresh herbs you’ll need to dry them before proceeding. I always have a sheet of paper toweling stashed on an out-of-the-way part of the kitchen counter where I dry small amounts of backyard herbs so nothing gets wasted.

Once your herbs are dry, simply combine and stir. You’ll want more thyme (don’t we all), like 1/4 cup. I used 2 T. of dried rosemary, and 1 T. of everything else.

You do you.

If you prefer a finer mix, crush dried herbs in a mortar and pestle, an herb grinder, or simply rub between the palms of your hands. I like the look of leaving the herbs largely intact, like you see in the photo below, then crush them between my palms when adding them to a dish.

Make sure you label and date your house blend.

Remember, homegrown herbes de Provence makes a delicious and fragrant gift for far less than the price of international travel.