Guest guest Posted March 24, 2001 Report Share Posted March 24, 2001 Herbs de Provence 1 teaspoon thyme 1 teaspoon summer savory 1/2 teaspoon lavender 1/4 teaspoon rosemary 1/2 teaspoon oregano or basil 1/4 teaspoon sage Herbs de provence is best made with dried herbs as fresh herbs lose their flavour if the cooking is longer than about 20 minutes. This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread. Mix with 1/4 lb butter for a real treat. Herbes De Provence Spice Mix 3 tablespoons.dried marjoram 1 teaspoon dried rosemary 3 tablespoons. dried thyme 1/2 teaspoon dried sage 3 tablespoons. dried Savory 1/2 teaspoon fennel seeds 1 teaspoon dried basil Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup Spice Mix. Herbes de Provence 1 part marjoram 1 part basil 2 parts thyme 1 part summer savory 1/2 part lavender 1 part rosemary 1/2 part fennel 1 part oregano Mix in a food processor to obtain a finer mixture if desired. Store in spice/herb jars or clay pots. The blend can be used to season dishes of soups, meat, poultry and vegetables. Some suggestions are: Roasted Potatoes Scalloped Potatoes with Goat Cheese And Herbes de Provence Vegetable Pot Pie with Wine Sauce And Polenta Crust Grilled Chicken Grilled Chicken Salad Provencal Veal Chops With Eggplant and Pepper Stuffing & Roasted Red Pepper Sauce Mustard Chicken Pasta with Three Cheeses Brown Chicken with Roquefort Cream Sauce Herbes de Provence 3 tablespoons oregano leaves 3 tablespoons savory leaves 3 tablespoons thyme leaves 2 tablespoons lavender flowers 1 teaspoon basil leaves 1 teaspoon rosemary leaves 1 teaspoon sage leaves Combine dried herbs. Store in an air-tight jar. HERBES DE PROVENCE 4 tablespoons dried thyme 2 tablespoons dried marjoram 1 tablespoon dried rosemary 1 tablespoon dried savory 2 teaspoons dried lavender flowers 1 teaspoon fennel seeds Mix ingredients to blend. Makes about 3/4 cup. Herbes de Provence 4 parts thyme 4 parts savory 2 parts lavender 1 part rosemary Herbes de Provence 3 Tbsp basil 3 Tbsp marjoram 3 Tbsp savory 1 tsp thyme 8 bay leaves, crushed 1 Tbsp crushed dried rosemary 2 Tbsp fennel seeds 2 Tbsp lavender blossoms Mix together. Quote Link to comment Share on other sites More sharing options...
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