After years of meager woodsy thyme plants, this summer a thyme plant from last year popped up again and supplied me with the largest amount of thyme I had since I started gardening.

Now I finally have enough thyme from my garden to make my own herbes de Provence, a mix of dried herbs. I only use herbs I have in the garden but in addition to the herbs listed below, the mix can also contain equal amounts of fennel seeds, marjoram, oregano, and a small amount of crushed dried lavender blossoms. Herbes de Provence are wonderful with roasted meat, chicken, oven-roasted vegetables or potatoes, and even in tomato sauce for pasta.

Herbes de Provence

Dried rosemary, chopped finely

Dried basil leaves, crumbled

Dried sage leaves, crumbled

Dried summer savory, crumbled

Dried thyme, crumbled

Mix the herbs and store in a tin can or a glass jar away from the light. Herbes de Provence are best used within a few months; as all dried herbs, they loose their flavor over time.