Recipe

My Recipe for Herbes de Provence

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by coffeefoodwritergirl

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by coffeefoodwritergirl

This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You
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coffeefoodwritergirl's 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...
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).

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(all ingredients are of the dried variety...) Ask a question about this ingredient

2 tablespoons + 1 ½ teaspoons Oregano Ask a question about this ingredient

2 tablespoons + 1 ½ teaspoons Thyme Ask a question about this ingredient

2 tablespoons Lavender (optional) Ask a question about this ingredient

1 teaspoon Basil Ask a question about this ingredient

1 teaspoon Sage Ask a question about this ingredient

1 teaspoon Rosemary (crumbled) Ask a question about this ingredient

1 teaspoon Tarragon Ask a question about this ingredient

1 teaspoon Marjoram Ask a question about this ingredient

2 Bay Leaves (chopped or powdered) Ask a question about this ingredient

½ teaspoon Fennel seeds Ask a question about this ingredient

Mix all ingredients thoroughly in a bowl. Store in covered air tight container.
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7 Comments on My Recipe for Herbes de Provence

Lizthechef added over 2 years ago

It's fun to have a CA group of food52'ers who understand when I say the Carlsbad s'beries may have peaked, likewise the baby artichokes. Would any of us live elsewhere? CA, we are SO lucky. Meanwhile, I am drumming my fingers next to my repaired computer - Strawberries, hello?