Herbs de Napa -- Michael Chiarello               

 tags (edit): Advance Easy Bon Appetit Magazine @Vogel @Try Soon! Condiments  

 

This seasoning mixture is my variation on the classic herbes de Provence. I reach for it regularly to season lamb, roast chicken, oven-dried tomatoes, marinated cheeses, vegetable gratins, and bread stuffings.

Ingredients

6 tablespoons Dried thyme leaves
3 tablespoons Fennel seed
2 1/2 tablespoons Dried summer savory leaves
1 1/2 tablespoons Dried rosemary leaves
1 1/2 tablespoons Bay leaves crumbled
1 1/2 tablespoons Dried lavender flowers


 

Instructions
Combine and store, covered, in a cool, dry place.

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Yields: 1/2 cup
    


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