Notes:
This is my version of herbes de Provence with a few additions. You can use other herbs of Provence blends in its place or come up with your own multi-herb mix. It is a fun way to use up all those half empty containers of herbs. When using this blend rub it between your fingers and sprinkle it into or onto your dishes. This will release the essential oils in the herbs and awaken the flavors and aromas. It is great on all types of veggies, fish, and light meats. You’ll love it in dips, sauces, and vinaigrettes, and it is great in pasta dishes and marinades as well. Try it in your next tomato sauce.
Ingredients:
2 T basil, dried
2 T rosemary, dried
2 T oregano, dried
2 T savory, dried
2 T tarragon, dried
2 T thyme, dried
4 T chervil, dried
1 T lavender flowers, dried
2 T shallots, dried and minced
1 T garlic, dried and minced
Procedure:
In a mortar and pestle, break up the rosemary and any other larger herbs and mix with the remainder of the ingredients. Store in airtight containers in a cool, dark place.
Recipe Type: AuthenticIngredients:
2 T basil, dried
2 T rosemary, dried
2 T oregano, dried
2 T savory, dried
2 T tarragon, dried
2 T thyme, dried
4 T chervil, dried
1 T lavender flowers, dried
2 T shallots, dried and minced
1 T garlic, dried and minced
Procedure:
In a mortar and pestle, break up the rosemary and any other larger herbs and mix with the remainder of the ingredients. Store in airtight containers in a cool, dark place.
Recipe Author: Chef Daniel Orr
Source: http://www.iupress.indiana.edu/em/email_images/FARMsample.pdf