Herbes de Provence

Renée G.


This is the recipe my mother always used - so it's what I have always had as my 'go-to' as well.

This makes a nice hostess gift any time of year, but I always keep a few ½ pint jars ready for the holidays.

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2 tbsp. dried rosemary
1 tbsp. fennel seed
2 tbsp. dried savory
2 tbsp. dried thyme
2 tbsp. dried basil
2 tbsp. dried marjoram
2 tbsp. dried lavender flowers
2 tbsp. dried italian parsley
1 tbsp. dried oregano
1 tbsp. dried tarragon
1 tbsp. dried, ground bay powder

Directions Step-By-Step

Grind rosemary and fennel seed using a mortar and pestal, or in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel.
Use a funnel to transfer to a jar with a tight fitting lid. Store at room temp right on your kitchen spice shelf and use often to season salad, lamb, chicken, fish, vegetables, just use your imagine and be creative.

About this Recipe

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American