Ingredients:

  • 2 tbsp dried thyme leaves
  • 2 tbsp dried savory
  • 1 tbsp dried marjoram
  • 1 tbsp dried rosemary, lightly crushed
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried chervil
  • 1 tsp culinary lavender buds

Instructions:

  1. Gather your ingredients. Ensure all your dried herbs are relatively fresh - if they don't smell like anything, they won't taste like anything.
  2. Measure the thyme. Place 2 tbsp of dried thyme leaves into a medium mixing bowl.
  3. Add the savory. Stir in 2 tbsp of dried savory, ensuring it's free of any large clumps.
  4. Prepare the rosemary. Lightly crush 1 tbsp of dried rosemary with a mortar and pestle or a rolling pin, then add to the bowl. Note: You want small pieces, not a fine powder.
  5. Incorporate the marjoram. Add 1 tbsp of dried marjoram to the mix until the green hues look evenly distributed.
  6. Add the oregano and basil. Pour in 1 tbsp of dried oregano and 1 tbsp of dried basil.
  7. Sprinkle in the chervil. Add 1 tsp of dried chervil, which provides that subtle anise like background note.
  8. Introduce the lavender. Stir in 1 tsp of culinary lavender buds until you see the purple flecks scattered throughout.
  9. Whisk thoroughly. Use a small whisk or a fork to combine everything. This prevents the heavier rosemary from settling.
  10. Transfer to storage. Pour the mixture into an airtight glass jar and seal it tightly.