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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Root Vegetable Roast

Dried savory, thyme, rosemary, lavender and fennel combine in this piquant blend for this easy Root Vegetable Roast. Distinctive and appetizing, this new, elegant blend perfectly complements these classic vegetables.

  • Yield:6-8

  • Level of Difficulty:Easy

  • Cook Time:1 Hours

  • Prep Time:20 Minutes


  • 3 small

    sweet potatoes

  • 3


  • 2


  • 1

    celery root

  • 3 medium

    baking potatoes

  • 3/4 cup

    chicken broth

  • 2 tablespoons


  • 1 tablespoon

    Herbs De Provence

  • 1 cup

    heavy whipping cream


Peel and chop the sweet potatoes, parsnips and carrots first and set aside. Peel and chop the potatoes and celery root last, as they will discolor if exposed to air. To use the celery root, peel off the brown outside and chop the white root into pieces.

Melt the butter in the chicken broth in the microwave and pour over the vegetables. Toss with the Herbs De Provence and pour into a 9x13” casserole dish. Cover with foil and bake at 400 degrees for 40 minutes.

Uncover and pour cream over the vegetable bake. Return to the oven, uncovered for another 30 minutes. Serve warm!

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