Recipe: Doug and Dorothy Herbes de Provence

Dear Doug and Dorothy, Thought this would be any easy request with all my
cookbooks, but you're right. The recipes for Herbes de Provence are all over
the board. Here are a few I found that might help. Good Luck.

From The New Making of a Cook by Madeleine Kamman

Provencal herbs is a mixture of rosemary, thyme, and savory, which grow wild in
the Provencal garrigue. (Underforest of Provence) with the four fines herbs,
(chives, tarragon, chervil and parsley) plus mint and whatever else catches the
fancy of the cook, including lavender flowers. Balance the taste well so no
herb dominates the other. Often the mixes offered for sale contain too much
wild savory and oregano.

From The New Basics Cookbook by Julie Rosso and Sheila Lukins

Herbes de Provence can be easily recreated by combining 1 ounce each of dried
thyme, bay leaves, rosemary, summer savory, lavender, cloves, and orange zest.
Mix well and store in a tightly sealed opaque jar. Use sparingly until you
understand the intricacies of its flavors.

From The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Ph.d and Frances
Tower Giedt

2 TBSP (30 ml) dried Basil
4 tsp (40ml) dried oregano
2 tsp (10ml) dried marjoram
2 tsp (10ml) dried thyme
1 tsp (5ml) dried sage
1 tsp (5ml) dried mint
1 tsp (5ml) dried rosemary
1 tsp (5ml) fennel seed
1 tsp (5ml) dried lavender (optional)
In a food processor or blender mix to a fine powder. Store in an airtight
container away from light and heat for up to 3 months. Sprinkle lightly on fish
andor poultry before baking or grilling. Mix with steamed vegetables; stir into
rice and other grains.