Herbes de Provence
Dried southern French herbs, with or without lavender
Not an ancient blend — it was popularised in the 1970s — but a good one. The lavender is the contentious part: it is a largely export-market addition and many French cooks leave it out. A small amount is pleasant, more than that tastes of soap.
Ingredients
- 1/4 cup dried thyme
- 1/4 cup dried savory
- 2 tablespoons dried oregano
- 2 tablespoons dried marjoram
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 2 teaspoons fennel seeds, lightly crushed
- 1 teaspoon dried lavender flowers (optional)
- 1 bay leaf, crumbled
Instructions
- Rub the rosemary between your palms or crush lightly — its needles are too coarse to use whole.
- Combine all the herbs in a bowl and toss to mix evenly.
- Store airtight, away from light.
Notes
- Savory is the one that makes it taste right, and the one most often left out. Worth finding.
- Use on roast chicken, lamb, ratatouille, or stirred into olive oil for grilled vegetables.