From Marie Iannotti,
Your Guide to Gardening.
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If you’ve saved and dried your herb garden bounty, consider giving some away as gifts. After all, not every cook has access to an herb garden. You can either package up individual herbs in lovely canisters, jars or bags or mix your herbs for a custom blend that will have your chef friends naming recipes after you.

Here are a few classics.

Although this classic mixture, is becoming widely available, many people still don’t know what’s in it. You probably grow all these herbs in your own garden. If you dried your herbs at the end of the season, mix up a batch of Herbes de Provence and create an attractive package for the chefs on your Christmas list. Don’t forget to include a recipe or two for using your herbs. If you don’t have all the ingredients you still have 2 more options: amend what you do have with herbs from the store OR make containers of the herbs you have in abundance. This season’s oregano, mint and thyme from your garden will beat out the faded, dried herbs your friends have forgotten in the back of their cabinets.

Herbes de Provence

It’s a fancy way of saying the herbs that are native and commonly grown in the Provence region of southern France. There is no one set mixture, just as there is no one fixed recipe for B-B-Q sauce or garam masala. However herbes de Provence traditional contains basil, bay leaf, marjoram, rosemary, summer savory and thyme, with thyme at the forefront. Lavender is often included in the mix, although a little goes a long way. Most cooks adjust the proportions according to their own tastes, but here is a sample recipe.

• 2 Tablespoons dried basil
• 1 Tablespoon dried marjoram
• ½ Tablespoon dried rosemary
• 1 Tablespoon dried summer savory
• 2 Tablespoon dried thyme
• 2 teaspoon lavender flowers
• 1 bay leaf

Pasta Seasoning

For tossing into sauces or for an instant sauce when tossed with olive oil.

• 4 Tablespoons dried basil
• 2 Tablespoons dried oregano
• 1 Tablespoons dried thyme
• 1 teaspoon dried garlic
• 1 bay leaf

Barbecue Rub for Meat or Vegetables

• 3 Tablespoons dried basil
• 2 Tablespoons dried oregano
• 2 Tablespoons dried rosemary
• 1 Tablespoon dried savory
• 1 teaspoon dried fennel
• 2 bay leaves

Air tight containers will help your herbs retain their freshness. Don’t forget to include a recipe or two.