Herbs de Provence is a blend of herbs meant to suggest the flavors used in cooking in the southern area of France known as Provence – particularly when fresh herbs are not available. Here are two “recipes” for this blend, but, as you may surmise, any similar blend that you design to your taste will work as well. Use all dried herbs to make this spice blend, and store airtight – using in as short a time as possible for the most intense flavor.
To make 1/2 cup:
[all herbs and spices are dried]
3 tablespoons, marjoram
3 tablespoons, thyme
3 tablespoons, summer savory
1 tablespoon, basil
1 1/2 teaspoons, rosemary (crushed to measure)
1/2 teaspoon, sage (rubbed gently to measure)
1/2 teaspoon, fennel seed
1/4 teaspoon, lavender
Using all dried herbs and flavorings, blend in equal parts:
thyme
crushed bay leaves (Turkish bay leaves are best)
crushed rosemary
summer savory
lavender
ground cloves
orange zest
Sources include: The Von Welanetz Guide to Ethnic Ingredients by Diana and Paul Von Welanetz (Warner Books); The New Basics Cookbook by Julee Rosso & Sheila Lukins (Workman)
