| Herbs of Provence
French
Herbes de Provence
|
|
|
|
| Herbes de Provence is an essential French spice mix. The herb blend brings out perfumes in French wine and marries grilled beef with grilled summer squashes. Southern French meat dishes use olive oil as the desirable binding for this spice, rather than butter or animal fat. Use herb mix sparingly; a little goes a long way. |
|
|
|
| Ingredients |
|
3/4 tablespoon dried rosemary
1 1/2 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon dried marjoram
1/2 tablespoon French tarragon
1/2 tablespoon dried lavender flowers
optional
1/2 tablespoon dried fennel seed
1/2 tablespoon dried sage
1 tablespoon dried savory
|
|
|
|
Steps
|
|
|
|
|
| 1 | Combine in a mortar and pestle. Pulverize, leaving some of the seeds and leaves to crush when finally applying. |
| | 2 | Seal in airtight jars. Keep in dark, cool storage. |
| | | |
|
|
| Yield |
|
original recipe yield: half cup
|
| Notes
|
NOTE Depending on each herb's availability and freshness, it may take different proportions to get the mix you like. If you run out of Herbes de Provence, the essence is a grind of thyme and oregano. The primary aromatic lavender.
After storing this more than a year, toss it.
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
