Prep 10 mins
Cook 0 mins
Keep the summer with you by collecting herbs that you dried and enhance upcoming fall and winter meals. This is a robust mixture of herbs that I dried from my garden. A take on the traditional Herbs de Provence. Great in ratatouille, soups, stew or stuffing's. Complements any roast lamb, chicken, beef or pork dishes, Sprinkle oven roasted veggies, fries or anything grilled. Jar for gifts!!! Or cut back the recipe for self use it will last 3-6 months.
- 1⁄2 cup dried marjoram
- 1⁄2 cup dried garlic
- 1⁄2 cup dried oregano
- 1⁄2 cup dried basil
- 1⁄3 cup dried thyme
- 1⁄8 cup dried rosemary
- 1⁄8 cup dried sage
- 1⁄4 cup lavender
- 1 tablespoon dried chives
- 2 bay leaves, crumbled fine
- Remove tough stems from all the herbs and discard or save for a fire place or smoking foods.
- Crumble and mix all the ingredients together.
- Place in airtight jars and out of heat and light.
- Use as you please.
This is a lovely combination of herbs, more complex than I've used before, I can't wait to try it on my roast chicken! Made for ZWT 8 by one of The Wild Bunch
~Rita~, this is a fabulous herb mix! I tried it today on oven-roasted carrots and it was sooooooo good! All the different herbs really come through and go great together. The garlic adds a nice base of flavour for the green herbs and the combined mix is just perfect! I cant wait to try it on many other things. THANK YOU SO MUCH for sharing your wonderful recipe with us! Made and reviewed for The Herb of The Month Tag Game in the French Forum May 2010.
I received this as a gift from Rita some time ago - I did thank her but I forgot to post a review - sorry Rita! Its a great mix for the home gardener. Although there are numerous recipes on Zaar that list herbes de provence in their ingredients, I have personally cooked and recommend #59916 and #61383. Thanx again Rita!