Herbes De Provence
By America's Test KitchenPublished on October 19, 2021
Time
5 minutes
Yield
Makes about 2½ tablespoons
Ingredients
2 teaspooons dried marjoram 2 teaspoons dried thyme 1 teaspoon dried basil 1 teaspoon dried rosemary, crumbled1 teaspoon dried sage ¼ teaspoon dried lavender (optional)⅛ teaspoon ground fennel
Before You Begin
If you can't find dried lavender, feel free to omit it altogether.
Instructions
- Combine all ingredients in bowl.
Time
5 minutesYield
Makes about 2½ tablespoonsIngredients
2 teaspooons dried marjoram
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crumbled
1 teaspoon dried sage
¼ teaspoon dried lavender (optional)
⅛ teaspoon ground fennel
Ingredients
2 teaspooons dried marjoram
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crumbled
1 teaspoon dried sage
¼ teaspoon dried lavender (optional)
⅛ teaspoon ground fennel
Ingredients
2 teaspooons dried marjoram
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crumbled
1 teaspoon dried sage
¼ teaspoon dried lavender (optional)
⅛ teaspoon ground fennel
Why This Recipe Works
This French-inspired mix of dried herbs—which commonly includes rosemary, marjoram, thyme, lavender, and fennel—lends a balanced, herby flavor to anything from poultry or pork to roasted potatoes.
Before You Begin
If you can't find dried lavender, feel free to omit it altogether.
Instructions
- Combine all ingredients in bowl.
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