Herbes de Provence

Adapted from Emeril Lagasse’s recipe

2 Tbsp dried savory
2 Tbsp dried rosemary
2 Tbsp dried thyme
2 Tbsp dried oregano
2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp fennel seed
1 Tbsp dried lavender flowers
1 Tbsp dried tarragon
1 Tbsp dried dill weed
1 Tbsp dried chervil

Stir together and store in an airtight container. I usually make a half-batch, because I don’t go through this stuff super quickly. FYI – half of a Tbsp is equal to 1 and 1/2 teaspoons.