Herves de provence
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Dried thyme |
| 2 | tablespoons | Dried marjoram |
| 1 | tablespoon | Dried rosemary |
| 1 | tablespoon | Dried savory |
| 2 | teaspoons | Dried lavender flowers |
| 1 | teaspoon | Fennel seeds |
Directions
I just came across this information in a book titled "HERB MIXTURES & SPICY BLENDS", introduced by Maggie Oster, and edited by Deborah Balmuth. ISBN 0-88266-919-2, A Story Publishing Book.
Page 100. Elderflower Farm, 501 Callahan Road, Roseburg, Oregon 97470 (503) 672-9803 provided the following: Herbes de Provence traditionally made from a combination of fennel, lavender, marjoram, rosemary, savory, and thyme.
May also contain bay and sage.
The following blend from Elderflower farm as follows: Yield: ¾ cup Mix ingredients to blend.
Suggested use. This is excellent in tomatoe dishes such as bouillabaisse, and with lamb.
Posted to Digest eat-lf.v097.n051 by Reggie Dwork <reggie@...> on Feb 23, 1997.