Recipe by Roberta L. Duyff, MS, RDN, FAND, CFCS
Herbs de Provence – translated from French to "herbs of Provence" — is a salt-free blend of dried herbs, originating
in the culinary traditions of southern France. Used to intensity and infuse flavor into meat, poultry, seafood, eggs,
vegetables, salads, stews, and more, herbs de Provence has no single recipe. Instead each blend is uniquely flavorful. While basil, fennel seeds, savory and
thyme are common ingredients, herbs de Provence may have many combinations of dried herbs grown in the Mediterranean: bay leaf, chervil,
chives, lavender, marjoram, oregano, parsley, rosemary, tarragon, and/or sage, too.
Prepare this recipe for starters. Then create your
own blend to complement your favorite recipes. Use a ¼ teaspoon dry herbs per pound of meat or 1 pint of sauce; add more if you want more herb flavor.
cup dried rosemary
teaspoon celery seeds
teaspoon fennel seeds
cup dried chives
cup dried oregano leaves
tablespoons dried basil leaves
2 tablespoons dried Italian parsley
½ teaspoon dried thyme leaves
teaspoon dried lavender buds
- Grind the rosemary, celery seeds, and fennel seeds in a
spice grinder. Place in a small
- Add the chives, oregano, basil, parsley,
lavender buds. Blend
- Store in an
airtight container, in a dark place, until ready use. Use within a year
for maximum flavor.
food preparation, dried herbs need moisture to bring out their flavors. When substituting dried for fresh herbs, 1
teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
16 (1 tablespoon) portions.
Calories: 10; Calories from fat: 0; Total fat: 0g; Saturated fat: 0g; Trans fat: 0g;
Cholesterol: 0mg; Sodium: 0mg; Total carbohydrate: 2g; Dietary fiber: 1g;
Sugars: 0g; Protein: 0g