A fragrant combination that evokes the countryside of France, Herbs de Provence are used to flavor grilled foods such as fish and meat, as well as vegetables and stews.  Try adding it to eggs or use it to make a seasoned butter.

A bit of History: We have to love Julia, she is one of my favorite ladies in cooking. Herbs de Provence, a blend of dried herbs, gained recognition in the mid-20th century, popularized by Julia Child’s cookbook “Mastering the Art of French Cooking” in the 1960s.

The recipe for “Poulet Sauté aux Herbes de Provence” (Chicken Sauté with Herbs of Provence) in her cookbook, “Mastering the Art of French Cooking,” which is credited with popularizing the blend and bringing it to a wider audience

Contains: Basil, Tarragon, Marjoram, Thyme, Lavender, and Fennel Seed.