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"There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes. This is my own "Auberge" blend that I make & use regularly in our Chambres d'Hôtes; I find..."

Ingredients: dried basil, dried mint...

"Besides meat this is a nice addition to oil based potato Salads."

Ingredients: dried basil, dried marjoram...

"Keep the summer with you by collecting herbs that you dried and enhance upcoming fall and winter meals.
This is a robust mixture of herbs that I dried from my garden. A take on the traditional Herbs de Provence. Great in ratatouille, soups, stew or stuffing's. Complements any roast lamb, chicken, beef or pork dishes, Sprinkle oven roasted..."

Ingredients: dried basil, dried chives...

"A wonderful marinade for beef, lamb or chicken; this marinade is suffused with the flavours and smells of summer, minus the sound of the bees buzzing! Allow the meats to marinate all day or overnight for a more pronounced flavour as well as being extra moist and juicy. Culinary lavender essence can be bought at specialist cook's shops online or..."

Ingredients: lavender, lemons, olive oil...

"Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood..."

Ingredients: coriander seeds, oranges...

"Torn from a cookbook and folded into the recipe box where it has been lost. Here it is set free!"

Ingredients: Dijon mustard, herbes de provence...

"Wonderful to use as a rub or to sprinkle over fish or chicken as it comes off the grill (or to sprinkle on most anything). It will keep up to 3 months if stored in an airtight container."

Ingredients: coarse salt, garlic cloves...

"The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates,..."

Ingredients: cinnamon sticks, cloves...

"Rub into a leg of lamb or pork chops before cooking for all the flavours of Provence."

Ingredients: garlic cloves, rosemary...

"Apple cider vinegar marinade for chicken is an easy way to make chicken tender even if the bird is tough. My grandma also used on game,pork or beef to make it tender and moist."

Ingredients: honey, molasses, cold water...

"A wonderful addition to any cook's pantry, this lavender infused vinegar is easy to make and adds a certain j' nés quoi to any savoury dish. Use it in my Lavender Mayonnaise or to flavour a salad dressing – all the lavender taste but not the chewy lavender buds! This vinegar retains not only the flavour of the lavender, but also the..."

Ingredients: lavender, white wine vinegar...

"Adapted from the book "The French Farmhouse Kitchen" by Eileen Reece.
Flavored wine vinegar has been an important ingredient in French cooking since medieval times when vinegar was essential in order to keep meat edible in warm weather. Use whatever herbs and seeds you like or have in the garden. Thread perl onions or garlic with a darning..."

Ingredients: dill seeds, garlic cloves...

"This one is great with Chicken or any firm white fish."

Ingredients: pepper, Dijon mustard...

"This also makes a terrific marinade for duck."

Ingredients: grenadine, garlic, onions...