Herbes De Provence

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 veggies, fries or anything grilled. Jar for gifts!!! Or cut back the recipe for self use it will last 3-6 months.

• Ready In: 10 mins
• Serves: 200
• Yields: 7 4 ounces jars

Ingredients

• 1⁄2 cup dried marjoram
• 1⁄2 cup dried garlic
• 1⁄2 cup dried oregano
• 1⁄2 cup dried basil
• 1⁄3 cup dried thyme
• 1⁄8 cup dried rosemary
• 1⁄8 cup dried sage
• 1⁄4 cup  lavender
• 1  tablespoon dried chives
• 2  bay leaves, crumbled fine

Directions

1. Remove tough stems from all the herbs and discard or save for a fire place or smoking foods.
2. Crumble and mix all the ingredients together.
3. Place in airtight jars and out of heat and light.
4. Use as you please.