Because most herb mixes available commercially are pretty gross, I’ve always made my own combinations of classics like herbes de Provence. But when I saw Aux Anysetiers du Roy’s version fashioned in a clay crock, I was immediately intrigued. Some herbes de Provence mixes contain up to 12 herbs, but Aux Anysetiers du Roy uses just 5: thyme, basil, savory, fennel, and lavender. The flavors are assertive and cohesive. These petite crocks were originally used at the Aux Anysetiers du Roy restaurant in the ’60s, and were often autographed by famous diners or given as parting gifts.