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Herbs of Provence

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Ingredients for 1 servings:

  • 4 sprigs of hyssop
  • 1 bunch of thyme
  • 1 bunch of oregano
  • 1 bunch of basil
  • 3 sprigs rosemary
  • 12 sage leaves
  • ½ handful of fennel
  • 1 bunch of savory
  • little lavender

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

One of many spice blends of Mediterranean cuisine

This spice blend can be used to conjure up meat and fish dishes, stews, desserts, and much more. The dishes acquire a typical Mediterranean flavor and also a light, delicate note of lavender, which is not yet widely recognized as a seasoning in our region, but is widely used in France. Individuals can adapt their combination to their own taste, varying the individual herbs to a greater or lesser extent. My quantities are only a suggestion, and the herbs can be combined fresh or dried, and stored accordingly. With coarse sea salt, it also makes a good salt blend. In the right proportions, this makes a decorative gift in a jar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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