Thanks for the Boursin Cheese spread recipe. I did post on the Herbs Forum hoping to get recipes/proportions for using DRIED herbs to make mixes.. Eventually I did get one but thought you might appreciate what started me on this quest. This what P Allen Smith had to say about herbes de Provence: "Herbes de Provence is an essential ingredient in my summer kitchen. The flavor is a natural fit with so many of the dishes of the season. Mixed with olive oil, Herbes de Provence is perfect for roasted chicken or potatoes. I love to sprinkle it over homegrown tomatoes with salt, pepper and a little feta cheese. This herb blend originates in Provence, France, down in the southwest near Italy. It is an assortment of herbs that reflect the traditional, native herbs commonly used by cooks from this region. Common herbs are thyme, fennel, sage, summer savory, rosemary, coriander, basil, anise, mint and tarragon. Lavender is sometimes added to the blend, especially here in the U.S. Traditional cooks in the region don't have a "mix". Instead they use the herbs as needed to suit their tastes. Spice wholesalers are responsible for the dried blends commonly found in stores. You can easily prepare Herbes de Provence with the herbs growing in your garden. During the summer months use them fresh as a bouquet garni for soup or stew. The traditional French bouquet garni is a small "bundle" of herbs tied together with cotton string or put into a sachet or tea strainer and added to the recipe. This method makes the removal of the herbs much easier before serving the dish. It is usually comprised of parsley, thyme and a bay leaf but you won't stray from tradition if you just use what you prefer. Herbes de Provence are also delicious chopped and sprinkled over any number of fresh veggies. Be sure to prepare a dried blend at the end of the growing season to use during fall and winter. My Herbes de Provence recipe includes sweet marjoram, thyme, sweet basil, rosemary and lavender. In addition to tasting great, these herbs are some of the easiest to grow." I hope this information is helpful to those who have not used herbes de Provence. Also, I had visions of using the dried mixes for gifts as well as for my own use. jude

I use plastic... not for liquids, but for dried herbs, sure... keep them in the dark too. There are PET plastic bottles too...those are better for oils and eo's and such.

Was this a MURDER SCENE?!? Not sure how it will work on blood but have had success removing that food schmutz that ended up of thumb/tips of off-white terry oven mitts. Dawn makes something called "power dissolver"... or something like that?? Original use is to spray that casserole that you put in dishwasher, knowing full well... it's NOT coming out spotless. It comes in a pump/spray, sprays one kinda foamy, has that slippery feeling like oven cleaner but NOT those nasty fumes. Got rid of at least 90% of stuff that hadn't budged thru regular washing.

With not much experience growing herbs i agree it is best to pot the mint. And keep the 'runners' that reach out of your pot from touching the ground...they will grab the soil and put out roots in a mater of days. Just cut or pinch off and use those cuttings. The basil could be potted as well. It needs all day sun or at least the most sunny spot you have. It likes a sandy, well drained soil. Does not like to be too wet or slogged. Potting it will allow you to move it if needed as the sun moves toward winter and makes it easier to bring it indoors...it likes full all day southern exposure and will thrive in a window. Oregano is very tolerant and will grow easily once established. Like sage it will keep contained all on its own and become a small shrub. Mine come up every year without talking to it. (both freeze well) And drying is an option. I use my food saver for most thick-leaf herbs. pureed with olive oil and frozen in cubes for tender-leaf ones. My gardens are not tamed per-say. I like a bit rustic, but i have been organic gardening for many years and know individual needs by experience. I've made plenty of garden 'fouls' but some happy accidents. My mints are running wild but in spots that i don't mind...and when they miss-behave and start to crawl, i mow them back. They have become a companion to my groundcovers in heavy clay soil. The GW herb forum is a fun place to stop by. Especially if you get the gardening 'bug'. : ) -herbs are much different fresh. Use less, experiment. They can overpower and make a sauce taste like a bottle of perfume. Yet so good in summer italian dishes when used sparingly.