Dried Herbs

Herbs de Provence
France - Provence

Makes
Effort:
Sched:
DoAhead:  
1/2 cup  
**
3/4 hr  
Total
Often called "traditional" by writers, this mix is a seasoning shortcut invented in the 1970s by spice wholesalers in France. Traditionally, cooks in Provence used various herbs in various combinations as they pleased, and used them both dried and fresh. Some mixes, particularly by American companies, now include Lavender, but that wasn't "traditional" even in the 70's formulas. There is no standard mix, but what we give here uses the most common ingredients in a fairly common ratio.



3
3
3
1
1
1/2
T
T
T
t
t
t
Thyme, dry
Marjoram, dry
Savory, dry
Basil, dry
Rosemary, dry
Fennel seed
  1. Mix all ingredients together. They should be left whole and not ground until time of use.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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