is the basis of French cuisine. The combination of herbs that comprise Herbes de Provence may vary with the addition of an extra herb or two and this may be the preference of a chef. However, my blend consists of French thyme, basil, oregano, rosemary, savory, fennel seeds, marjoram and French lavender. This mixture is conveniently packaged in individual filter bags and may be added to soups and stews. Be sure to discard herb filter bag after flavor has been extracted. Loose herbs can be crushed with a mortar and pestle or a special grinder and used to flavor eggs, salads and as a dry rub for meat, fish and poultry.
Herbes de Provence Grilled Chicken Breast Fillets
marinated in sea salt, balsamic vinegar, herbes de Provence and olive oil