Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

RITA’S HERBS DE PROVENCE
(Good with lamb, grains, tomatoes, pork, beef and in seafood recipes)
 
  Blend together and store in cool, dry place away from light:
1/4 cup dried thyme leaves, not powdered,
2 tablespoons dried marjoram or 1 tablespoon oregano,
1 tablespoon dried rosemary, minced,
1 tablespoon dried savory leaves, not powdered savory,
2 teaspoons dried lavender flowers,
1 teaspoon fennel seeds,
1 dried bay leaf, crumbled.


 More recipes, etc. on Rita's web site: www.abouteating.com

 
 

Natorp Home ... Rita's Recipe Index ... Ron Wilson