Herbes de Provence

Ingredients

• 2 tbsp dried thyme
• 2 tbsp dried rosemary ((Note 1))
• 2 tsp dried marjoram (or savory) ((Note 2))
• 1 tsp dried organo

Steps

1. 1

   Finely chop if needed - If any of the leaves are especially large (rosemary and thyme can be), finely chop them with a knife or use a spice grinder. You will get more flavour out of them.

2. 2

   Mix the dried herbs then use per recipe.

3. 3

   Store in an airtight jar in a cool, dry pantry for up to 3 months (or the shelf life of the herbs you used).