Herbes De Provence

Submitted by Mamas Kitchen Hope

"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."

 

• Ready In: 2mins
• Ingredients: 7
• Yields: 3/4 cup

ingredients

• 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

directions

1. Combine and mix well.
2. Store the mixture in small airtight jars in a dark cool location.

Reviews

[DreamoBway]

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.

 

[MarraMamba]

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

 

[Stephanie Y.]

I just discovered I am a fan of Herbs de Provence. Paired with recipe #218292 you will be eating like an Epicurean Queen! Merci Mama's Kitchen. Made for ZWT 5.

 

[Rita1652]

I used this in Menu #28651. 1 teaspoons oregano leaves I cut the recipe back because I was using lavender from last year. And I plan on making this fresh when my lavander is ready for picking. I mixed 1 teaspoons thyme leaves, 1/4 teaspoon basil leaves, 1/4 teaspoon sage leaf,1 teaspoons savory,1 teaspoons lavender flowers, 1/4 teaspoon rosemary added fresh chives, 1/2 teaspoon dried garlic, and 1/2 teaspoon dried rosemary. Merci Beaucoup! Made for ZWT5

 

[CraftScout]

I've never used lavender in cooking before, either, and I found it unusual. Not BAD - just unusual. :) Thankfully it didn't have the same soapy taste that lavender can sometimes smell like, although it does taste just like it smells. Now I have another thing to do with any flowers my lavender plants produce (darn things aren't blooming, yet!). The only problem I had was in finding dried lavender that I was sure was good for culinary uses. It wasn't available at the local grocery store, but I made a trip to Central Market and found it in their bulk aisle.