Guest guest Posted May 6, 2007 Report Share Posted May 6, 2007 French Herb Blend This goes well in soups and similar things but is especially good in scrambled eggs. 1/2 cup tarragon 1/2 cup chervil 2 tablespoons sage leaves 1/2 cup thyme 2 tablespoons rosemary 5 tablespoons chives, freeze-dried, chopped 2 tablespoons orange rind, desiccated 2 tablespoons celery seed, ground Dump everything together and mix until well-combined. Pack into small jars and label (the now-empty spice jars that held the ingredients are a good size). Store in a cool dry place. Crumble spices in hand when using. Measure spices by volume, not by weight, because of the large variation in moisture content. Quote Link to comment Share on other sites More sharing options...
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