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Author Notes: I have such a strong memory of my grandmother carefully crumbling dried herbs between her fingers before adding them to her dishes. She told me this was done in order to release their flavors and aromas. She was a sweet woman, always with a smile on her face and one who cooked with love. (They lived on a farm and grew their own herbs and so dried them as well...) So, make sure that as you add each ingredient you crumble them slightly between your fingers to release their fragrance. Herbes de Provence originates from various herbs combined and found in Provence. But the combination can vary according to the cook’s taste and available ingredients. This is my combination and one I use for the Duck Legs Roasted in Mustard (posted separately). —coffeefoodwrite
- (all ingredients are of the dried variety...)
- 2 tablespoons + 1 ½ teaspoons Oregano
- 2 tablespoons + 1 ½ teaspoons Thyme
- 2 tablespoons Lavender (optional)
- 1 teaspoon Basil
- 1 teaspoon Sage
- 1 teaspoon Rosemary (crumbled)
- 1 teaspoon Tarragon
- 1 teaspoon Marjoram
- 2 Bay Leaves (chopped or powdered)
- ½ teaspoon Fennel seeds
- Mix all ingredients thoroughly in a bowl. Store in covered air tight container.
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
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