I used Herbes de provence all the time and just love it, tonight I used 4 skinless chicken breast boiled in water with 2 cloves of garlic and 2 teaspoons of herbes de provence, it was so good, I caught one of my guest pouring the juice into a cup and drinking it, which then started 3 other people wanting to taste it.... so good yum! . Here is my mixture: Ingredients: 4 Tbsp dried thyme 3 Tbsp dried marjoram 3 Tbsp dried summer savory 2 Tbsp dried rosemary 1 Tbsp dried tarragon 1 Tbsp dried basil 1 Tbsp dried fennel seeds 1 tsp dried chervil 1 tsp dried mint 1 tsp dried lavender flowers When I want a nice little present I go to sprouts organic market and make a bunch and put into a nice jar and wrap it up. So far only praise of the mixture. Enjoy!.

It's all an matter of taste. Typical modifications to the basic Herbes de Provence recipe, for example, are basil and oregano for grilled meat, and fennel for fish. Such variations, labelled ""Grillades"" and ""Poissons"" are available in any Provençal market.

I would agree fennel, if over done, would not be a good mix. A slight amount is good if using the seasoning when mixing beef and pork for Italian meat dishes. However, the addition of sage is really good with pork and. if used lightly, on chicken.

1 tablespoon thyme 1 tablespoon chervil 1 tablespoon rosemary 1 tablespoon summer savory 1 teaspoon lavender 1 teaspoon tarragon 1 teaspoon marjoram 1/2 teaspoon oregano 1/2 teaspoon mint 2 powdered or chopped bay leaves Sage and fennel are completely unsatisfactory in Herbes de Provence and are seldom if ever used by true French chefs or cooks. True there are many variations, but the listed ones above constitute the vast majority of mixes.