Cooking with Lavender: Herbes de Provence

By The Herb Companion staff
April/May 1999
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Makes about 1 cup

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You’ll find yourself humming “La Marseillaise,” France’s national anthem, as you reach for this versatile, infinitely variable herb blend.

• 1 teaspoon dried lavender flowers
• 1 teaspoon fennel seed
• 1 teaspoon celery seed
• 1 1/2 teaspoons dried basil
• 3 tablespoons dried rosemary
• 4 tablespoons dried oregano
• 4 tablespoons dried chives

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.

2. For a special taste treat, sprinkle herbes de Provence over hot, lightly buttered popcorn.


Click here for the main article, Cooking with Lavender.

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