Provence herbs, assortment of dried herbs from historically Provence, can be used almost anywhere in cooking: broiled meats, salads, roast chicken, fish, ratatouille, fried vegetables, tomato sauce, etc.
Add this blend to your dishes after cooking because most herbs doesn’t resist prolonged heat.
To amplify Provence herbs’ flavors, crush them between your fingers and put them in a mill before adding them to your recipes.
Basil, marjoram, parsley, oregano
May contain peanuts, other nuts, milk, soy, wheat, gluten, eggs, mustard, sesame and sulphites.