How to Make Herbes de Provence from Garden Herbs - Joybilee Farm Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted potatoes in a pan sprinkled with an herb blend

Herbes de Provence

  • Author: Sarah
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x
  • Category: Herbs

Description

A blend of summer garden herbs for that offers delicious flavor for veggies, poultry, and fish. If you have the herbs already dried this spice blend takes only minutes to make.


Ingredients

Scale
  • 1 tablespoon fennel seeds
  • 2 tablespoons dried rosemary
  • 4 tablespoons dried thyme
  • 3 tablespoons dried marjoram
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried basil
  • 1 teaspoon dried mint
  • 1 teaspoon dried culinary lavender

Instructions

  1. Start with the rosemary and fennel, and pulse them in a small spice grinder just to break them up.  You don’t want to powder them. Dump into a mixing bowl.
  2. If using home dried thyme, make sure the leaves are stripped off the stems.
  3. Measure the thyme, marjoram, tarragon, basil, mint, and lavender into the bowl with the rosemary and fennel.
  4. Stir the herbs together until blended. Large herb leaves may crumble during mixing, or need to be crumbled to blend together well.
  5. Store in an airtight jar. Label and date. Use as needed.

Notes

If you have the herbs already dried this spice blend takes only minutes to make.

Keywords: Culinary herbs

Recipe Card powered byTasty Recipes