This traditional French blend of light, sweet herbs is fantastic in soup, eggs (especially omelets), salads and on vegetables. It is wonderful on poached chicken and fish – use a rounded teaspoon per pound of meat or to taste. Heat diminishes the flavor of Fines Herbes, so it’s best to add the mixture towards the end of cooking or sprinkle on your dish as a lively garnish. Enjoy!

Ingredients: Majoram, thyme, savory, rosemary, fennel, basil, sage and lavender.