This classic herb mix originated in the 1970s, as the flavors of French cooking made their way into American kitchens. In France, the use of these herbs is part of the fabric of their cuisine--but a pre-mixed version helps the unaccustomed incorporate these gorgeous flavors in appropriate measure.
Use this herb mix in oil for a saute, or as a seasoning for roasted chicken or fish. Some cooks incorporate lavender flowers--if you go that route, use a light touch because lavender can impart an antiseptic, soapy flavor if it's too strong.
Stephanie's Herbes de Provence
equal parts:
dried rosemary
dried thyme
dried basil
dried summer savory
dried marjoram
Crush or crumble the herbs so they're all approximately the same size, then mix to combine and store in glass jar or spice tin in a cool, dry place.