Description
Lavender is what you catch first – floral and slightly sweet, sitting over the resiny base of rosemary and thyme. Basil, marjoram, parsley, chervil, and tarragon fill in underneath, which is what keeps the blend from tasting like any one herb.
Crush a pinch between your fingers before it goes in; the oils sit inside the dried leaves and a little friction releases them. Good on roast chicken and lamb, in ratatouille, tossed with potatoes and vegetables before roasting, or worked into softened butter.
Ingredients
Basil, rosemary, thyme, parsley, marjoram, lavender, chervil, tarragon.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. Leaf herbs fade sooner than seeds and barks.
