Herbes de Provence Recipe

Origin: France      Period: Traditional

Herbes de Provence is another classic French herb/spice blend that like many traditional spice/herb blends is variable in terms of its consituents.

Ingredients:

1 tbsp dried basil
1 tbsp dried thyme
1 tbsp dried marjoram
1 tbsp dried summer savory
1/2 tbsp dried rosemary
1 dried bayleaf, crumbled
1 tsp dried lavender buds, crushed (optional)
6 dried sage leaves, crumbled
1 tsp fennel seeds (optional)

Herbes de Provence Preparation:

Method:

To prepare simply spoon (or crumble) the ingredients into an air-tight jar, secure the lid and shake vigourously to mix the spices. Seal well and store in a cupboard away from direct sunlight.

Read: Recipe Articles and Reviews

More European recipes...

More spice blend recipes...

More Traditional recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary