Putting together a Herbes de Provence recipe is well worthwhile and couldn't be easier! Simply combine a few dried herbs and and you're all set for adding fabulous flavours to your dishes. This classic blend, originating from Provence, France, is superb when adding to your cooking. Braised meats, grilled fish, tomato dishes, casseroles and stews and many others. (See the bottom of the page for links to more delicious recipes)
For authenticity, I've added dried lavender. However, this is one of those ingredients that folks either love or hate, therefore I've added it as optional so it's up to you if you use it or not. Apparently, for some people, lavender tastes just like soap.
Ingredients: (makes about 10 tablespoons)
3 tbsp dried oregano
2 tbsp dried thyme
2 tbsp dried savory
4 tsp rosemary
2 tsp dried lavender (optional)
8 bay leaves
tbsp = tablespoon
That's all there is to it. Couldn't be easier!
Store in a cool place, in an airtight jar and out of direct sunlight. Use within 2 months before rustling up a fresh lot
Note: When using, it's a good idea to crumble the herbs when adding to your dish. This will break them down a little and help release their oils and therefore more of the aromatic flavours.
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