Prep 2 mins
Cook 0 mins
From herbsearch.com. "Every experienced cook has a different recipe for herbs de Provence. This is a good basic recipe to start with. Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. CHer's add your favorite dried chiles to liven it up. I usually add a milder chile for flavor then a bit of Thai Birds.
- 3 tablespoons oregano leaves
- 3 tablespoons thyme leaves
- 1 teaspoon basil leaves
- 1 teaspoon sage leaf
- 3 tablespoons savory
- 2 tablespoons lavender flowers
- 1 teaspoon rosemary
- Combine and mix well.
- Store the mixture in small airtight jars in a dark cool location.
This was, obviously, extremely easy to make. I couldn't find any savory (even looking at several different stores) so I omitted it and added a little extra thyme. I used 1 teaspoon of the final product to make a zucchini and summer squash saute. There were about 4 cups of the vegetables, and I would say the herbs were a little strong for me - not a bad flavor, just too much. I'll most certainly continue using the mixture in different recipes. Thank you for posting. Reviewed for ZWT 4.
Perfect perfect! i made this with my lovely lavender sent as a gift and now i wont be searching for the mix at the last minute
I just discovered I am a fan of Herbs de Provence. Paired with Herb Crusted Pork Tenderloins you will be eating like an Epicurean Queen! Merci Mama's Kitchen. Made for ZWT 5.