The enticing aroma of garden herbs thyme, rosemary and basil complemented by the sweet scent of lavender flowers, make this traditional French blend mouthwatering and soothing to the soul.  The herbs can be chopped finer or ground in a salt mill, but don't be afraid to use as-is.

Uses:  Absolutely delicious on slow-roasted chicken, beef, lamb, buttered potatoes, corn on the cob, broiled tomato slices and baked into bread. 

Ingredients:  Unrefined sea salt, thyme, lavender, rosemary, marjoram, fennel, savory, basil

Rosemary White Bean Chowder
2 Tbs Extra Virgin Olive Oil
1 yellow onion, diced
4 cups chicken or vegetable broth, low sodium
1-2 Tbs s.a.l.t. sisters Herbes de Provence with Sea Salt
12 oz unpeeled red potatoes, diced
2½ cups coconut milk
1/3 cup flour
1 can Canellini beans, drained and rinsed
2-3 oz kale, chopped
 In a large pot, heat the EVOO.  Add the onion and sauté until tender, about 5 minutes.  Stir in broth, Herbes de Provence and potatoes; bring to a boil.  Turn the heat to low and simmer for 30 minutes.  In a medium bowl, add the coconut milk and flour; whisk until combined.  Once the broth has simmered, stir in milk and flour mixture along with the Cannellini beans.  Turn heat up to medium until it reaches a boil, then reduce heat and simmer until potatoes are tender.  Add the kale and cook until wilted, about 3-5 minutes.  Serve hot.