French Herbes de Provence Seasoning
This recipe contains 7 dried herbs commonly found in the Provence region of France. Add this mixture as a rub prior to roasting meats, fish, and vegetables along with salt, pepper, and olive oil. Use these herbs to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna. Why not roll a log of creamy goat cheese in the mixture prior serving?
Servings: 4 tablespoons
Ingredients
- 2 tsp (2 g) dried thyme
- 2 tsp (2 g) dried crushed rosemary
- 2 tsp (2 g) dried tarragon
- 2 tsp (2 g) dried savory
- 1 tsp (1 g) dried basil
- 1 tsp (1 g) dried marjoram
- 1 tsp (1 g) dried oregano
Optional Additions or Substitutions
- 1 tsp (1 g) food-grade dried lavender buds
- 1 tsp (1 g) dried parsley
- 1 tsp (1 g) dried sage
- 1 tsp (1 g) dried fennel
Instructions
- In a small bowl, add all the ingredients. Rub each ingredient between your fingers to crush prior to adding it to the bowl. Mix with a spoon until well combined. Taste the mixture and increase slightly any preferred spice or herb.TIP: Stir or shake the mixture well before adding it to a dish particularly after or if the mixture has settled.
Video
Notes
Storing Seasoning:
Store spice mix in an airtight container for up to a year. Keep in mind that the seasoning mix should keep as long as the expiration dates on the individual seasoning packages or bottles. Thus, the newer and fresher the individual seasonings, the longer the mix will keep.
Usage Suggestions:
An herbes de Provence mixture is commonly added to roasted meats, fish, and vegetables with salt and pepper after coating with olive oil. Use this mixture to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna.