Herbs de Provence

Herbs de Provence
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  1. 1/2 cup thyme leaf
  2. 1/4 cup marjoram leaf
  3. 2 tablespoons of cut and sifted rosemary leaf
  4. 2 tablespoons savory
  5. 1 teaspoon of lavender flowers (lightly ground-optional)
  6. 2 teaspoons dried orange zest (optional)
  7. 1 teaspoon ground fennel
  1. To Make: If you are zesting the orange yourself, remove the zest of one organic orange and dry in an oven on lowest setting or a dehydrator until completely dry. Place in a food processor with the lavender flowers and lightly pulse. Remove and mix all ingredients in a jar or bowl until mixed (do not grind up the herbs!). Excellent in soups, on chicken or on roasted vegetables.
Erika Fore http://ahimsawellnesspractice.com/

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