herbs de provence

<p>This broccoli strata is great for breakfast or brunch. Make it up the day before so breakfast is as easy as popping it in the oven.</p>


Tomato and Broccoli Strata

bread, cubed

unsalted butter

cheddar cheese, grated

cherry tomatoes, quartered

broccoli

parsley

eggs

milk

salt

ricotta cheese

Herbs de Provence is a fragrant and versatile blend of herbs used commonly in French cooking. It's a great DIY herb blend to keep on hand as it goes well in so many recipes! 

Herbes de Provence

savory

tablespoon dried marjoram

tablespoon dried lavender or rosemary

thyme

oregano

tablespoon dried basil

tarragon

bay leaf (see notes)

Add the dried spices to a bowl and mix them well. 

Store in a container in a cool, dark area like your pantry for 6-12 months. 

Herbs de Provence is a savory aromatic blend of herbs.  Versatile and adaptable, this mix will enhance grilled and roasted vegetables and meats, soft cheeses, egg and potato dishes!

Herbs de Provence

tablespoons dried oregano

basil

sage

rosemary

tablespoon dried, crushed lavender, (optional

Mix crushed dried herbs together and store in a sealable container.

I have every one of these spices growing in my garden!  I am so lucky to open this email because I had Herbs de Provence on my list to buy!  Now I am currently toasting my lavender.  Thank you so much!!

Here's how to make herbes de Provence! This homemade blend is easy to mix up and features the classic French mixture of herbs.

Herbes de Provence Recipe

marjoram

lavender buds (culinary lavender)

Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.

I'm curious about your Herbes de Provence recipe, specifically how did you come up with the herbs and their proportions.  There are many, many variations of both in recipes. Many, for example, include crushed Bay Leaf, and Lavendar is only an ingredient in verions sold in N. America.

This is a recipe for Herbes de Provence, a classic French herb blend. It can be surprisingly hard to find outside France so I&#39;m sharing my recipe. There&#39;s many versions, but this is from my restaurant days in France and is made with just 4 herbs - rosemary, thyme, marjoram and oregano. It brings the unmistakable flavour of southern France to chicken, roasted vegetables, stews, fish or even a quick salad dressing. And it&#39;s used in my French Schnitzel Escalope de Porc Panée which I also published today.

rosemary ((Note 1))

tsp dried marjoram (or savory) ((Note 2))

tsp dried organo

Finely chop if needed - If any of the leaves are especially large (rosemary and thyme can be), finely chop them with a knife or use a spice grinder. You will get more flavour out of them.

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Top 7 herbs de provence recipes from across the web

The most viewed herbs de provence recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato and Broccoli Strata

Herbes de Provence

Herbes de Provence

Herbs de Provence

Herbs de Provence

Herbes de Provence Recipe

Herbes de Provence

The most viewed herbs de provence recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine