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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Michael Chiarello
Servings: 3/4 cups
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.
6 tablespoons dried thyme leaves
3 tablespoons fennel seeds
2½ tablespoons dried summer savory
1½ tablespoons dried rosemary leaves
1½ tablespoons crumbled bay leaves
1½ tablespoons dried lavender flowers
Combine all ingredients.
Store in an airtight container away from light and heat for up to 4 months.