Herbs de Provence

9 Jan

herbs de provence

Herbs de provence is one of my favorite spice mixes to have on hand. This traditional French mixture is an easy way to flavor vegetable stews, eggs, and meats. The various brands of herbs de provence don’t always use the same herbs in the same amounts; you’ll often see fennel and basil, neither of which I’ve included here, instead of, or in addition to, the herbs I’ve chosen to use (thyme, rosemary, savory, marjoram, and lavender), so consider this recipe more of a template. Once you’ve put together your perfect mix, you’ll find yourself reaching for it time and time again.


Herbs de Provence (adapted from The Herb Gardener)
Yield: approximately 1/2 cup

Ingredients:

  • 2 1/2 Tbsp dried thyme
  • 2 1/2 Tbsp dried rosemary
  • 1 1/2 Tbsp dried savory
  • 1 Tbsp dried marjoram
  • 2 tsp dried lavender

Method:
In a spice grinder or mortar and pestle, combine 2 1/2 Tbsp dried thyme, 2 1/2 Tbsp dried rosemary, 1 1/2 Tbsp dried savory, 1 Tbsp dried marjoram, 2 tsp dried lavender. Grind until desired consistency. Store in a jar at room temperature; this spice mix will stay good for 6 months but will decrease in flavor with time.

Related Posts:

Trackbacks and Pingbacks

  1. Roasted Leeks | sel et sucre - January 11, 2012

    [...] hour. The result is tender and slightly caramelized, with a sophisticated flavor from the aromatic herbs de provence. Of course, you can use different spices to switch up this dish and make it the perfect side to [...]

  2. Mediterranean Tilapia | sel et sucre - January 13, 2012

    [...] and less than an hour, I can have a delicious dinner in front of me with the classic flavors of herbs de provence playing very nicely with tomatoes, olives, and white wine. This dish can be a light meal in and of [...]

  3. Tuscan Braised White Beans | sel et sucre - June 6, 2012

    [...] 1/2 Tbsp herbs de provence [...]

Leave a Reply

Switch to our mobile site