herbes de provence

Name: Herbes de Provence
Cuisine: American
Ingredients: - 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

review

Private Recipe by

Renée G.

@SeasonwithAuthority

Uptown, AR

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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method No-Cook or Other

Ingredients For herbes de provence

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

How To Make herbes de provence

1
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.

2
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.
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