Make your own Herbs de Provence

August 22, 2012 § 6 Comments

Herbs de Provence is an herb mixture that tastes good in just about everything.  We use a lot of it here.  It’s all Olga’s fault that we discovered it in the first place.  After she gifted us with a small cannister of the herb mixture, we decided that we couldn’t live without the stuff.  We use it in eggs, casseroles, on potatoes, in meat marinades, in salads, grilled fish…you name it.  When we went to replace it, we discovered that it wasn’t easily available in the grocery store.  We checked at some of the kitchen specialty stores, and found it to be extremely expensive.

So now, we make our own Herbs de Provence.  It’s inexpensive, and because we use herbs from our own garden that we dry ourselves, it tastes fresher than the storebought version as well.  If you don’t grow herbs in your garden, you can still make a tasty economical version from storebought herbs.

Herbs de Provence

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried summer savory

1/2 teaspoon dried lavender*

1 teaspoon dried marjoram

1/2 teaspoon dried sage

1/2 teaspoon dried oregano

Combine and place in a small bottle.

*if you can’t find the dried lavender, just leave it out.  It’s not commonly available in the stores.  We happen to have it growing in our garden, but I did try it with and without the dried lavender, and there’s not much of a noticeable difference in flavor.


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§ 6 Responses to Make your own Herbs de Provence

  • I love Herbs de Provence. It is one of my favorite seasoning blends to use in vegetable soups.

  • viveka says:

    I use a lot of herbs de provence – use on nearly everything – not so much dried anymore – use Findus frozen herb herbs and mix as I go along. Love the smell of it – lavender I never used … I’m sure it is a great add on.

    • Libby says:

      I like the idea of freezing herbs, although the only kind I’ve ever frozen is basil, mixed with olive oil and pine nuts for a quick pesto sauce.

      • viveka says:

        Libby, it’s very rare that I use fresh herbs .. only if I do guacamole – the fresh coriander … fresh herbs have never the same intensity as frozen – because the juice they give away when defrosted. You can freeze any herbs really. You can free chopped chili .. chopped garlic .. the flavor will be even more intense when you use it.

      • Libby says:

        I keep a jar of chopped garlic in olive oil in the refrigerator…it really cuts down on time when I’m not feeling like peeling a bunch of garlic. It’s another one of the terrific conveniences we have here.

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