Herbs de Provence should be a pantry staple and should be used year round. It is a fabulous blend of dried herbs typical of the Provence region of France. It is amazing to think that this blend consists of common herbs, but together they are a heavenly combination. Like curries, every household in France has their own combination, but it wasn’t until the 1970’s that it was combined into a single blend. Traditionally, it starts with rosemary, thyme, and bay leaf and can include or not, savory, marjoram, oregano, chervil, dill, fennel, basil, sage, tarragon, or lavender. Traditionally used as a rub to season meats, fish, potatoes, and vegetables, in my kitchen, I also love adding it to soups and stews. It is so aromatic, but it is meant to cook with and not to be used as a finishing herb like you might use parsley. Cooking brings out the flavor of the different herbs. My favorite uses, on roasted potatoes and grilled asparagus!