It truly is a "field blend", the selection really depends on which herbs are ready to be harvested. I have planted sage, thyme, marjoram, savory, oregano, tarragon, chives and italian parsley. The herbs are harvested through out the summer and sun dried. Once dried and crushed they are mixed with salt and pepper. The mix can be used as a rub or as a seasoning on anything from fish to poultry. While not a classic Fines Herbs selection, the field blend makes any dish special.
I will be submitting recipes to be used with the field blend. So keep checking in for new recipes or feel free to submit your own.
Chef Savant
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