The Non-Periel

Herbs de provence is a traditional herb mixture that I use in nearly everything which is savory and don't talk about enough. You can buy it by the canister in the gourmet markets, but I make my own. It is a French traditional seasoning for poultry, eggs, soups and stews and easy to build:

3 Tbsp dried marjoram
3 Tbsp dried thyme
3 Tbsp dried savory
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp fennel seeds

Instructions
Combine all ingredients. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to four months.

This recipe will give you about 3/4 cup. If you hang onto those old Pommery Moutarde pots, they are perfect for storing your Herbs mixture.

Try this with scrambled eggs. It's a natural in the lemon butter you use on your aspargus. Sprinkle into the butter on your baked potato. Add it to the salt and pepper you use on your grilled steak, and build it into your burgers. It goes with the mayonaisse you use to bind your summer potato salad. It will elevate your tuna salad and every soup you choose to make this summer. It is one of the ten things I want to take with me onto a desert island.