Make your own Herbes de Provence

Posted: Wednesday, August 08, 2007

 

  Making your own custom-designed dried Herbes de Provence blend is easier than you may think. Lavender, part of the mint family which includes thyme, savory, oregano and sage, grows wild in Provence and is often used in Herbes de Provence blends. Photo by Sue Ade/Morris News Ser

Making your own custom-designed dried Herbes de Provence blend is easier than you may think. Lavender, part of the mint family which includes thyme, savory, oregano and sage, grows wild in Provence and is often used in Herbes de Provence blends.

Photo by Sue Ade/Morris News Ser

Dried Herbes de

Provence Blends

The basic components of dried Herbes de Provence includes thyme, savory, rosemary, marjoram and basil. Fennel, sage and lavender may be added, as well, according to taste and preference. Recipes may be doubled or tripled. Dried herbs are at their finest when used within six months and should be stored in a tightly covered jar away from heat and light. Herbes de Provence are excellent mixed into soup, meat, poultry and vegetable dishes.

Dried Herbes

de Provence I

2 teaspoons thyme

2 teaspoons summer

savory

1 teaspoon rosemary

1 teaspoon marjoram

1 teaspoon basil

Dried Herbes

de Provence II

2 teaspoons thyme

2 teaspoons summer savory

1 teaspoon lavender

1 teaspoon rosemary

1 teaspoon marjoram

1 teaspoon basil

1 teaspoon fennel seeds

1/2 teaspoon sage



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