Herbs de Provence
Cuisine: French
Serves: Approx. 1½ cups
  • ½ cup thyme
  • ¼ cup marjoram
  • 2 tablespoons rosemary
  • 1 tablespoon sage
  • 1 teaspoon lavender, ground
  • 2 teaspoons dried orange zest
  • 1 teaspoon fennel, ground
  • 1 teaspoon oregano
  1. To make the dried orange zest, use a vegetable peeler to peel the skin of an organic orange. You want to peel the least amount of white pith as possible. Place the orange strips onto a baking sheet and bake in the oven at 200 degrees (you can also use a dehydrator) until completely dry (a few hours). Let cool and grind using a mortar and pestle.
  2. Mix all ingredients in a jar or bowl.
Recipe by Adventures In Making at http://adventures-in-making.com/recipe-3-homemade-spice-blends/