Herbes de Provence Recipe

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Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend on whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil, season with salt and pepper, then press the herb blend into the meat. Sear the meat in a very hot skillet on both sides, then remove and finish roasting in a 300 degree oven until cooked to your preference. When grilling add a pinch or two of herbes de Provence to the coals when they are hot.
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  • 1 tablespoon thyme
  • 1 tablespoon chervil
  • 1 tablespoon rosemary
  • 1 tablespoon summer savory
  • 1 teaspoon lavender
  • 1 teaspoon tarragon
  • 1 teaspoon marjoram
  • 1/2 teaspoon oregano
  • mint
  • 2 each powdered or chopped bay leaves
Container:terracotta jars both a charming gift + effective storage container.
35 mins
40 mins
1.75 hrs
Mix together all of the ingredients and store in a tightly sealed container
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