Herbes de Provence

1 tbsp fennel seeds
2 tbsp dried rosemary
¼ cup dried thyme
3 tbsp dried marjoram
3 tbsp dried summer savory, optional
1 tbsp dried tarragon
1 tbsp dried basil
1 tsp dried chervil, optional
1 tsp dried mint
¼ tsp SIDS CRAZY SALT
1 tsp dried lavender, optional

Grind the fennel seeds and rosemary in a spice grinder. Pour into a mixing bowl. Stir in the remaining herbs.
Store in an airtight container. Use to season meats, chicken, fish, salads, vegetables, soups, and stews.
HISTORY: Herbes de Provence originated in the southeastern region of France, where summertime herbs are plentiful and used in daily cooking. But it only became familiar in America during the 1970s, after Julia Child began teaching home chefs around the world about French cooking. At this time, commercial varieties of the mixture began popping up in grocery stores, making the herb mixture more accessible. While you can purchase herbes de Provence in most supermarkets, it's just as easy to make your own. Plus, you can adjust the amounts and ingredients according to personal taste.
There are many herbs (and spices) that can collectively be called herbes de Provence, but the basic recipe includes fennel, marjoram, rosemary, tarragon, and thyme. Other recipes include (or omit) basil, parsley, bay leaves, savory, chervil, sage, oregano, mint, and lavender.