The Rookie Cook

The French yield to no one in their culinary snobbery, and nothing says snobbery quite like an expensive herb blend.  Although the herbs have been collectively used for decades (at least) in southern France, commercially prepared mixtures have only been around since the 1970s.  Unlike disco, this blend of flavors is still tasteful.

Herbes de Provence can be used to flavor fish, vegetables, and stews, but if you shy away from paying beaucoup bucks, try making up your own:

• 1 teaspoon dried lavender flowers
• 1 teaspoon fennel seed
• 1 teaspoon celery seed
• 1 1/2 teaspoons dried basil
• 3 tablespoons dried rosemary
• 4 tablespoons dried oregano
• 4 tablespoons dried chives

Combine and store in a tightly closed container.  Rub a little olive oil on some chicken or potatoes, and sprinkle on some herbes de Provence before cooking.