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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 10/21/09 to Kitchen Goddess

Herbs de Provence

I was wondering if anyone could tell me what i need to make this.I have a soup recipe that calls for it. Thankyou for your help!

eastcoastgirl eastcoastgirl 6 years 30 weeks
NotMeAnymore NotMeAnymore 6 years 30 weeks
Rubydreams, I have been going through old magazines trying to clear out my collection. Lo and behold, in last November's issue, "Cooking Light" includes a recipe for making your own Herbes de Provence. Haven't tried it, but here 'tis: 1 T dried thyme 1 T dried basil 1 T dried rosemary, crushed 1 T dried tarragon 1 T dried savory 1 t dried marjoram 1 t dried oregano 1 t dried lavender 1 bay leaf, crushed Combine all ingredients & store in an airtight container; makes about 1/3 cup. The directions say: "mix with olive oil and brush on fish before baking, rub on a turkey before roasting, or whisk into homemade salad dressing."
Iveenia Iveenia 6 years 31 weeks
The French normally use it for their "agneau pré salé" or for other red meat and also for eel - they also use it for potatoes and for sauces - if you hv them FRESH - then you may make a herb butter with it and you may also use it for tea (cough, influenza) and for baths :) :HUG: (btw: i had to ask my parents so do not tell me that i am great i only got a 3rd out of the info ;)
fuzzles fuzzles 6 years 31 weeks
Agreed with #2. Penzey's make some great seasoning blends, and they are usually more economical then the dried herbs and spices that you will find in the supermarket spice aisle. With a higher turnover rate, what you buy from Penzey's (or any reputable spice house) will almost certainly be fresher as well.
NotMeAnymore NotMeAnymore 6 years 31 weeks
You could also consider buying a pre-mixed bottle of it. My favorite place is Penzey's Spices; check out this page (I'm omitting the HTML so my post will go right through):
CoconutPie CoconutPie 6 years 31 weeks
There are so many different recipes for Herbes de Provence but here's what I found on Wikipedia: ''The mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. (Some cooks maintain that lavender is an essential ingredient of true herbes de provence.) The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.'' The French definition includes a lot more ingredients: thyme, savory, rosemary, basil, lavender flowers, marjoram, oregano, chervil, tarragon, lovage, sage, bay leaf, and fennel. So I guess if you make a mixture of 50% thyme - 50% the rest of the ingredients, you should be fine. That's what I would do anyway. :)