Herbes de Provence

By Hklbrries

From “The Barbecue Bible – Sauces, Rubs and Marinades,” by Steven Raichlen. This classic French blend of herbs can be used on roast chicken, lamb or vegetables or sprinkled into scrambled eggs. Don’t omit the lavender flowers – it gives the blend its wonderful floral aroma.

Ingredients

• 1/4 cup dried basil
• 1/4 cup dried rosemary
• 2 tablespoons dried oregano
• 2 tablespoons dried summer savory (optional)
• 2 tablespoons dried thyme
• 2 teaspoons dried lavender
• 2 bay leaves, finely crumbled
• 1 teaspoon freshly ground white pepper
• 1 teaspoon ground coriander
• 1/8 teaspoon ground cloves

Preparation

Step 1

Combine all ingredients in a large bowl and mix with your fingers, crumbling any large rosemary leaves. Store in an airtight jar.