Herbs de Provence


  • 1/2 cup Thyme Leaf
  • 1/4 cup Marjoram Leaf
  • 2 tablespoons of cut and sifted Rosemary Leaf
  • 2 tablespoons Savory
  • 1 teaspoon of Lavender Flowers (lightly ground-optional)
  • 2 teaspoons dried orange zest (optional)
  • 1 teaspoon ground Fennel

To Make: If you are zesting the orange yourself, remove the zest of one organic orange and dry in an oven on lowest setting or a dehydrator until completely dry. Place in a food processor with the lavender flowers and lightly pulse. Remove and mix all ingredients in a jar or bowl until mixed (do not grind up the herbs!). Excellent to add in soups, on chicken or on roasted vegetables.