Herbes de Provence

This is a basic herbal mixture that reflects the best of Provence. It can be used in vinaigrette, sauces, rubbed on meat, mixed with vegetables. I mix a batch of it ahead of time and keep it in an air-tight container. That way it will be ready to use.

3 Tablespoons dried marjoram
3 Tablespoons dried savory
3 Tablespoons dried thyme
1 Tablespoon dried basil
1 Tablespoon dried rosemary
1 Tablespoon dried mint
1 Teaspoon dried lavender
2 Bay Leaves

Mix together and store in an airtight jar.

If you choose to use fresh herbs you may add about 3 Tablespoons of kosher salt. This will absorb mold-breeding moisture and keep the herbs green. These fresh herbs will last for about 6 months.