Nawp...But I've heard of yerba mate....I'm herb curious though and have added Lebanese Zaatar to the regular lineup this year.
What's it like and what's it good on.
Herbes de Provence is my go-to blend that goes into pretty much everything. Zaatar adds a bit of mystery without ever overstepping its bounds.
I just made a white fish chowder with pollock, potatoes, shallots, mushrooms and spinach.
Zaatar makes it insanely good.
