Dried Herbes de Provence

Store in an airtight container in a cool, dark, dry place. While dried herbs don't truly spoil, their flavor degrades over time. For best results, use within 6-12 months.

Add during the last 30 minutes of cooking to preserve its aroma.

Incorporate into rubs for meats, poultry, and fish before grilling or roasting.

Sprinkle into vinaigrettes, marinades, or to finish roasted vegetables.

Lamb

Chicken

Fish

Tomatoes

Zucchini

Eggplant

Potatoes

Olive oil

Garlic

Lemon

Adding too early in the cooking process, which can dull the flavor.

Using old, flavorless herbs; check for aroma before using.