Herbes de Provence recipe

By Martin Zibauer | 26 Nov 2011
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I’m at the Great Outdoors and Do-It-Yourself Show this weekend. Here’s one of the blends I’m featuring in my cooking demos. I use herbes de Provence on roasted vegetables and lamb, or in shortbread cookies. It’s a versatile, easily made mix—the only unusual ingredient is lavender, which you can buy now in the spice section of large grocery stores.

Photo by Moria

Herbes de Provence

By Martin Zibauer

The French don’t use lavender in the official version, but I’m with the North Americans on this one–it’s better with. My version is a bare-bones one; more elaborate mixes often include fennel, and sometimes chervil and even tarragon or mint. The quantity here is enough for a chicken or two; make more and keep it in an airtight container, away from heat and light.

Hands-On Time: 2 minutes | Start to Finish: 2 minutes

Ingredients
1 tsp dried thyme (5 ml)
1 tsp dried basil (5 ml)
1 tsp dried savory (5 ml)
1 tsp dried rosemary (5 ml)
1/2 tsp dried oregano (2 ml)
1/2 tsp lavender (2 ml)

Instructions
1. Mix all ingredients; store in an airtight container, away from heat and light.

Yield: Makes about 2 tbsp (30 ml).