---------- Recipe via Meal-Master (tm) v8.02

     Title: HERBES DE PROVENCE
Categories: Herbs, French
     Yield: 4 ounces

     3 tb Dried marjoram
     3 tb Dried thyme
     1 tb Dried summer savory
     1 tb Dried sweet basil
   1/2 ts Dried rosemary, crumbled
   1/2 ts Crushed sage
   1/2 ts Fennel seeds

  Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4
 months). Makes 4 ounces. *This recipe dates back to the 1800's.*

 Orginated: Joan Tucker, Victoria B.C.

 Source: The Times-Colonist Newspaper Feb 9/94

 From the collection of K. Deck

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