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This mixture is used in French cuisine to season soups, stews, vegetables, salads and meats.

Herbes de Provence

3 tablespoons dried marjoram

1 teaspoon dried rosemary

3 tablespoons dried thyme

1/2 teaspoon sage
3 tablespoons dried savory
1/2 teaspoon fennel seeds
1 teaspoon dried basil

Combine all ingredients. Mix well and spoon into jars. Keep in a dry, dark place.

Rosemary, dried thyme, marjoram and savory are used alone or in different mixtures together to give Provençal cooking its unique taste and smell.  To this mixture one can add basil, sage,  dried oregano and even lavender!  It all depends on the imagination of the cook.

 

 

 

 

 

 

 

 

 

 

 

 

 

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