This seasoning mixture is my variation on the classic herbes de Provence. I reach for it regularly to season lamb, roast chicken, oven-dried tomatoes, marinated cheeses, vegetable gratins, and bread stuffings.

Ingredients

6 tablespoons Dried thyme leaves
3 tablespoons Fennel seed
2 1/2 tablespoons Dried summer savory leaves
1 1/2 tablespoons Dried rosemary leaves
1 1/2 tablespoons Bay leaves crumbled
1 1/2 tablespoons Dried lavender flowers