Making mixes froom your own dried herbs.
Do any of you make mixes, such as herbes de Provence using your own dried herbs. If so, what are your favorite combinations? I grow most of the herbs you would use, no fennel, but that's about all and I haven't been using that many dried ones. I dry sage although I could use the fresh all year round, but, for instance, I've never used fresh sage in cornbread dressing. Most of my perennials winter over so I just clip some if I need them in winter.
If you make mixes, do you use equal parts? I was reading some material from P Allen Smith about herbs de Provence is what started all this. It was interesting enough to make me want to make some too. He mentioned a number of combinations he likes but nothing about the proportions. Obviously, he's not aware I need guidance.LOL