- YIELDS | 16 SERVINGS
- PREP TIME | 5 MINS
- COOK TIME | 0 MINS
Purchasing this culinary staple can be expensive. I like to make my own Herbs de Provence mixture from the ingredients I have on hand. This herb mixture started in the south of France and is used to season meat and fish, casseroles, soups, and stews. Add a little extra additional of an herb that complements the food you are seasoning. For example, if making a roast chicken, add tarragon to the mix. If making a spring soup, add fragrant basil. Incorporate it into liquids. Whisk herbs de Provence into sauces and salad dressings for extra Provençal flavor. Throw a small handful onto the fire when cooking or enjoying a bonfire outside to infuse the smoke. I love lavender in my provincial mix but it is optional as many Americans are not accustomed to its strong flavor.
Homemade Herbs de Provence can also make a beautiful and thoughtful gift.
- 2 tablespoons plus 1 1/2 teaspoons dried oregano
- 2 tablespoons plus 1 1/2 teaspoons dried thyme
- 2 tablespoons dried savory
- 2 tablespoons dried, crushed lavender, optional
- 1 teaspoon dried basil
- 1 teaspoon dried sage
- 1 teaspoon dried, crushed rosemary
- De-stem and pick through the herbs for seeds and remove.
- Crush the rosemary and lavender, is using, with a mortar and pestle. (I love lavender but the taste can be overwhelming. You can omit it or use less.)
- Mix herbs together and store in airtight container.
To season meat or fish, coat the meat in olive oil, season with Kosher salt and Herbs de Provence, then grill, sear, or roast according to your preference.
Herbs de Provence are best used before cooking or in dressings and sauces. They are often too strong of a flavor to add as a finishing seasoning.