Sent you an email.

Hi, I am interested in the tomatoes,peppers, and the gourds. I have some of the herbs that you want and also some hen and chicks. Let me know if this would be a good trade for you, Suzy

I have a package of Italian flat leaf baisil as well as a package of savory I will split with you. Also have lots of tomatoes (heirlooms) and the sweet 100 cherry tomatoes. Send me an e-mail if you are interested.

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