Herbes de Provence
This is a traditional seasoning widely used in Mediterranean cooking. There are many different versions of this recipe, so this is just one suggestion.  I vary my recipe depending on how much of different herbs I have on hand. Use it to season lamb or poultry, in a honey glaze for pork or roasted turkey, and with roasted onions, garlic, and other root vegetables. I love sprinkling it on roasted potatoes.

Note: Use well-dried, organic herbs.

• 1/4 cup thyme leaves
• 1/4 cup summer savory leaves
• 3 tablespoons basil leaves
• 2 tablespoons crushed oregano
• 2 tablespoons crushed rosemary leaves
• 1 tablespoon crushed culinary lavender buds

1. Mix everything together and store in an airtight jar in a cool, dark place.
2. Just before using, crush and add to foods.
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Lavender Sugar
Ingredients

• 1 Tb culinary lavender buds
• 2 c. granulated sugar

Directions
1. Put lavender buds and 1/4 c of the sugar into spice grinder or clean coffee grinder and blend until mixture is powdery. (about a minute)
2. Add this mixture to the remaining sugar in a container with a tight-fitting lid
3. Allow mixture to sit for 3 days so that lavender can infuse the sugar

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Lavender simple syrup
Ingredients

• 1 c water
• 1 c sugar
• 1 TB culinary lavender buds

Directions

1. Combine all ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves, about 5 minutes.  
2. Turn down the heat and let the mixture simmer for another 10 minutes. 
3. Set aside and let the mixture cool for about ½ hour.  
4. Strain the lavender buds from the mix and pour into a bottle.  
5. Store in the refrigerator for up to three weeks

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