recipelink.com Chat Room Recipe Swap - 2000-11-25
From: recipelink.com

Herbes de Provence
Yield: 6 cups

1 1/2 cup dried marjoram (1 oz.)
1 1/2 cup dried thyme leaves (4 oz.)
1 1/2 cup dried savory (2 oz.)
1/2 cup dried basil (1 oz.)
1/4 cup dried rosemary, crumbled (1/2 oz.)
4 tsp. dried sage (1/16 oz.)
4 tsp. fennel seed (1/4 oz.)

Combine herbs, cover. For longest freshness store in refrigerator.

Herbes de Provence
Yield: 1/2 cup

3 Tbsp. dried marjoram
3 Tbsp. dried thyme leaves
3 Tbsp. dried savory
1 Tbsp. dried basil
1/2 tsp. dried rosemary, crumbled
1/2 tsp. dried sage
1/2 tsp. fennel seed

Combine herbs, cover. For longest freshness store in refrigerator.

Source: Glamour Magazine