A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello.

Ingredients

dried thyme leaves↗6 tablespoons
fennel seeds3 tablespoons
dried summer savory2 1⁄2 tablespoons
dried rosemary leaves↗1 1⁄2 tablespoons
crumbled bay leaves1 1⁄2 tablespoons
dried lavender flowers1 1⁄2 tablespoons

Step-by-step instructions

1
Combine all ingredients.
2
Store in an airtight container away from light and heat for up to 4 months.

Source: food.com

Original recipe ↗

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