Herbes de Provence

Herbes de Provence… such a wonderfully, aromatic blend.  Have you ever tried it?  I really enjoy it with pork, chicken, blended into soft cheeses like goat or even cream cheese.  Buying ready made seasoning  blends in the store can be costly.  But fear not my frugal friends, you might find you have everything you need on your spice rack to make this intoxicating blend.

Before I continue, I know there are many, many ways listed out there for making ‘herbes de provence’.  I know there are arguments saying lavender is not part of the original blend, some have anise or fennel etc.  Hey, I put dried chives in mine… I know that isn’t common, but I really like the addition.   This recipe will give you enough to fill one average size spice jar.  No big commitement.  Plus, herbs and spices are best used fresh.  Just because they are dry, doesn’t mean they stay good forever.  Over time, dried herbs will deteriorate and loose flavour.  So don’t buy a huge stock unless it’s something you use regularly.

A pretty typical blend for Herbes de Provence uses marjoram, summer savory, rosemary, thyme and the more recent addition, lavender.  Yes, as I said, I added chives because I like them.  Not a typical addition, so feel free to leave them out (but it’s really yummy!).

2 ½ tablespoons dried thyme
1 ½ tablespoons dried savory
1 tablespoon dried marjoram
2 ½ tablespoons dried rosemary
1 ½ teaspoons dried lavender flowers
1 ½ teaspoons dried chives

You’ll notice some of the herbs on the plate like rosemary and the lavender flowers are larger then the savory and marjoram.  You can mix them all together, as is, or, for a blend that is more uniform, crush the bigger herbs or throuw them into a clean coffee grinder for a second or two.  I have a ‘flavour shaker’ so I used that to smash up the rosemary etc. (left; before smashing, right; after smashing).

The next step is easy.  Eat.

Cream cheese on hand, mixed in some of that freshly blended goodness, rolled it up in some make at home mini croissants, and in 10 minutes I had utter deliciousness dancing on my taste buds!  Yes, everything you are visualizing in your head after that statement is exactly how it was.

If you make your own, feel free to copy my header ‘Herbes de Provence’ image and use it as a label.  Just right click on it and save it, size it to your needs.  I have left it free of watermarks just for that reason.

Store in a cool, dry place, out of direct sunlight.

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  1. Jill Flory of Sew a Fine Seam says

    This is awesome! Thanks! I have a recipe book from Jean d’Arc and lots of the recipes take Herbs de Provence. I’ve never taken the time to order any – now I think I can just make some:)

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