Braden Family Cookbook

Chuck Braden

Recipe Index

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HERBS DE PROVENCE               French basic

1 TSP. Minced fresh or dried thyme

1 TSP. Minced fresh or dried summer savory

½ TSP. Minced fresh or dried lavender

1/4 TSP. Minced fresh or dried rosemary

 

Optional additions: 1/4 TSP. Fresh fennel fronds, 1/4 TSP. Fresh minced basil, ½ TSP. Minced fresh or dried oregano, or 1/4 TSP. Minced or fresh sage.