Recipe: Herbes de Provence (21)

Here are a few recipes for you to choose from!

Happy Cooking.

Betsy
recipelink.com

3 Herbes de Provence recipes from The New Making of a Cook, The New Basics Cookbook, The Joslin Diabetes Gourmet Cookbook

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Herbes de Provence
source unknown

Use in omelets; stir into rice, grains, soups and stews. Sprinkle lightly on meat, fish, or poultry before grilling. Whisk into vinegar and oil and a smidgen of Dijon mustard for a sprightly vinaigrette.

4 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried sweet marjoram
2 teaspoons dried thyme
1 teaspoon dried mint
1 teaspoon dried rosemary
1 teaspoon dried sage leaves
1 teaspoon fennel seed
1 teaspoon dried lavender (optional)

Store in an airtight container and use within 3 months.

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Jacques Pepin:

Required: equal amounts of thyme, savory, marjoram, and oregano (all dried)

Optional: equal amounts of dried sage, rosemary, lavender flowers, and fennel seeds.

If you use the optional herbs, use two parts of the required mix to one part of the optional.

Herbes de Provence
Source: Jacques Pepin's Simple & Healthy Cooking, Rodale Press, Inc.

Herbes de Provence is a mixture of herbs commonly found in the south
of France. Thyme, savory, marjoram and oregano are generally present.
Sometimes fennel seeds, sage, rosemary and lavender flowers are
included.

1 tablespoon dried thyme
1 tablespoon dried savory
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon ground fennel seeds; optional
1 teaspoon dried sage; optional
1 teaspoon dried rosemary; optional
1 teaspoon dried lavender flowers; optional

Store the mixture in a tightly sealed container.

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Herbes De Provence
Source: Philadelphia Enquirer
Makes 3 1/3 tablespoons

2 tbsp dried thyme
1 1/4 tsp fennel seed
2 tsp dried oregano
1/2 tsp dried rosemary
1 1/2 tsp dried savory
1/4 tsp dried marjoram

Crumble the herbs and mix well. Cover tightly and store in a cool place. Just before using, rub the required amount between your palms for a few seconds to release the full flavor of the mixture. Use in Mediterranean sty dishes and recipes calling for Herbes De Provence.

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Herbes De Provence

2 tsp dried thyme
2 tsp dried basil
1/2 tsp dried lavender
2 tsp dried summer savory
1 tsp fennel seeds

Crush together in a mortar. Use on meats or poultry-- oven-roasted or grilled; zucchini; potatoes.

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Herbes De Provence
Source: The Times-Colonist Newspaper, 2-9-94
Yield: 4 Ounces

This recipe dates back to the 1800's.

3 tbsp dried marjoram
3 tbsp dried thyme
1 tbsp dried summer savory
1 tbsp dried sweet basil
1/2 tsp dried rosemary, crumbled
1/2 tsp crushed sage
1/2 tsp fennel seeds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months).

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Herbes De Provence
Source: Feast of Provence by Robert Carrier
Yield: 4 Ounces

1 tbsp thyme
1 tbsp wild thyme
1 tbsp summer savory
1 tbsp lavender
1 tbsp crumbled bay leaves
1 tbsp ground cloves
1 tbsp dried orange peel
1 tbsp ground nutmeg

MILDER VERSION
2 tbsp thyme
1 tbsp oregano
1 1/2 tsp summer savory
3/4 tsp marjoram

Combine the herbs, mixing well. Pack into airtight jar (will stay fresh 4 months.

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Herbes De Provence Mix
Source: The Perfect Mix by Diane Phillips

1/2 cup dried whole thyme
1/4 cup whole dried basil
2 tbsp whole dried oregano
2 tbsp whole dried rosemary

Mix Spices together thoroughly. Store in an airtight container.

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Herbes de Provence
rec.food/Neris

4 tsp dried oregano
2 tsp dried basil
2 tsp dried sweet marjoram
2 tsp dried thyme
1 tsp dried mint
1 tsp dried rosemary
1 tsp dried sage leaves
1 tsp fennel seed
1 tsp dried lavender (optional)

Use in omelets; stir into rice, grains, soups and stews. Sprinkle lightly on meat, fish, or poultry before grilling. Whisk into vinegar and oil and a smidgen of Dijon mustard for a sprightly vinaigrette.

In a food process or blender, pulse the herbs to desired consistency. Store in an airtight container and use within 3 months.

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Herbes de Provence
rec.food.cooking/Denise Rounds

I attended a spice blending class a few weeks ago taught by a husband/wife team. This couple runs a catering business. They have trained in the US and France. I had just tasted and seen the herbes de provence prepared. . . so here it is

1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Herbes de Provence is made up of every herb that grows easily in the south of France. The mix is best if made with dried herbs as when used and cooking is longer than 20 minutes fresh herbs lose their flavor while dried holds it. This blend is wonderful mixed into 1/4 lb. of butter. It is great in soups, on potatoes, on rice, pasta, fish and bread. Try it on an oiled chicken that you then bake. Or make oven fries with it! Yummm.

It is not easy to find the lavender so you may have to ask around a bit for that ingredient. You want an edible version that has not been sprayed with any chemicals.

They prepared roasted vegetables using the herbes de provence blend. Cut up red peppers, green and yellow, too, eggplant, zucchini and summer squash, and leeks (shallots or any onion) into bite sized pieces. Pour some extra virgin olive oil (just enough to oil the veggies so the herbs have something to "stick" to) over the veggies along with 2 teaspoons of the herbes de province blend (that has been crushed between your palms as you let it fall onto the veggies). Stir to mix the oil and herbs evenly. Put into a 9 by 13 inch pan in a 400 F. oven (or 375 F if your oven runs hot). Let roast for 15 to 20 minutes. This was delicious and impressive! And so EASY!

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Herbes de Provence
From: Herb Mixtures and Spicy Blends
Makes about 3/4 cup

4 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried savory
2 teaspoons dried lavender flowers
1 teaspoon fennel seeds

Mix ingredients to blend.

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Herbes de Provence
rec.food.recipes/L.M. Babik
Yield: 6 cups

1 1/2 cup dried marjoram (1 oz.)
1 1/2 cup dried thyme leaves (4 oz.)
1 1/2 cup dried savory (2 oz.)
1/2 cup dried basil (1 oz.)
1/4 cup dried rosemary, crumbled (1/2 oz.)
4 tsp. dried sage (1/16 oz.)
4 tsp. fennel seed (1/4 oz.)

Combine herbs, cover. For longest freshness store in refrigerator.

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Herbes de Provence
rec.food.recipes/L.M. Babik
Yield: 1/2 cup

3 tbsp. dried marjoram
3 tbsp. dried thyme leaves
3 tbsp. dried savory
1 tbsp. dried basil
1/2 tsp. dried rosemary, crumbled
1/2 tsp. dried sage
1/2 tsp. fennel seed

Combine herbs, cover. For longest freshness store in refrigerator.

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Herbes de Provence
Source: Gourmet

2 tbsp dried thyme leaves
2 tsp dried basil
2 tsp dried summer savory
2 tsp dried rosemary leaves
1 tsp dried marjoram
1/2 bay leaf

Grind it all up in a coffee grinder or spice grinder.

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Herbes de Provence
rec.food.cooking/Vincent Weber
I live in Provence here is the most used mix for "herbes de provence"

1 tsp thyme
1/4 tsp rosemary
1/4 tsp sage
1/4 tsp marjolaine (marjoram)
1/4 tsp sarriette (savory)
No Lavander (never with food)

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Herbes de Provence
rec.food.cooking/jtemsmom (Kim)

My Mother is French and has always made Herbs de Provence with Lavender. Never with Bay, fennel, basil, sage. Sometimes rosemary and tarragon. It is like in Italy different families make it different. But Everyone I know uses lavender. That is what gives it its unique taste. Experiment with it and find your favorite combination. I don't care for rosemary so I don't ever use it.

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Herbes de Provence Spice Mix
Makes 3/4 cup

3 tbsp dried marjoram
3 tbsp dried thyme
3 tbsp dried savory
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Use to season chicken, vegetables or meat.

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Herbes de Provence
From: The Von WelanetZ Guide to Ethnic Ingredients
Makes 1/2 cup

3 tbsp marjoram
3 tbsp thyme
3 tbsp summer savory
1 tbsp sweet basil
1 1/2 tsp crumbled rosemary
1/2 tsp crumbled sage
1/2 tsp fennel seed
1/4 tsp dried lavender

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Herbes de Provence
rec.food.recipes/Dancer

Use in omelets; stir into rice, grains, soups and stews. Sprinkle lightly on meat, fish, or poultry before grilling. Whisk into vinegar and oil and a smidgen of Dijon mustard for a sprightly vinaigrette.

4 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried sweet marjoram
2 teaspoons dried thyme
1 teaspoon dried mint
1 teaspoon dried rosemary
1 teaspoon dried sage leaves
1 teaspoon fennel seed
1 teaspoon dried lavender (optional)

In a food process or blender, pulse the herbs to desired consistency. Store in an airtight container and use within 3 months.