Our Bluegrass Herbs de Provence was created by Chef Ouita Michel from herbs grown in our Holly Hill Inn garden and at nearby Salad Days Farm.  

This vibrant blend of dried herbs contains thyme, savory, tarragon, oregano, basil and lavender, all organically grown and hand-picked.  We use it on roast lamb and pork, sprinkled over fresh vegetables, and steeped in olive oil for dipping crusty slices of fresh-baked bread.

How will you use yours?