Monday, August 29, 2011

August 29, 2011: Herbs de Provence Seasoning Recipe

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The end of summer is almost here and chances are, if you’ve been growing a garden, you have lots of herbs. If you’re not sure quite how to use them all, go ahead and dry them. Tie together bunches at the stems and hang upside down until completely dry.

When dry, consider combining several to make this French all purpose seasoning mix, herbs de provence.

Herbs de Provence

3 T. dried marjoram
3 T. dried thyme
3 T. dried savory
1 t. dried basil
1 t. dried rosemary
½ dried sage
½ t. fennel seeds

Combine all ingredients; store in an airtight container. Use to season chicken, vegetables and beef.

Tip: If you don’t have all of these fresh herbs, go ahead and use store-bought jars. If you wish, you can also add a half teaspoon dried lavender to the mix.

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