Indigenous to the Southeast region of France, this light, versatile blend of savory herbs has been a daily staple in French kitchens for hundreds of years. Although the added lavender wasn’t traditionally included in the original mix, it has since been adopted and incorporated.  I’ve added a touch of lemon zest that lifts the aromatic herbs to impart a refreshing scent reminiscent of the countryside during the bloom of spring.  Ideal as a rub for beef, poultry, sprinkled on grilled vegetables, added to soups, bread, or stuffing.

Ingredients:

• 1-Tbsp dry thyme
• 1-Tbsp dry chervil
• 1-Tbsp dry rosemary
• 1-Tbsp dry summer savory
• 1-tsp dry lavender
• 1-tsp dry tarragon
• 1-tsp dry marjoram
• 1/2-tsp dry oregano
• 1/2-tsp dry mint
• 1/4-tsp fresh lemon zest
• 2 tsp-powdered or crumbled dry bay leaves

Preparation:

In mixing bowl combine ingredients and store in an airtight container