Herbes de Provence is a dried herb mixture that originated in southeastern France and can contain a variety of ingredients that generally include rosemary and thyme. Carrying with it a lovely fragrance and strong fl avor, a little of this herb mixture goes a long way sprinkled on roasted poultry, meat and root vegetables, incorporated into homemade breads, and infused in olive oil. Our own northern gardens provide many herbs and seeds that can be used to make a similar mixture that complements countless recipes and makes a beautiful gift when stored in glass jars.
Ingredients
- 2 tablespoons dried oregano leaves
- 2 tablespoons dried thyme leaves
- 1 tablespoon dried sage leaves
- 1 tablespoon dried rosemary leaves
- 1 tablespoon dried fennel seeds
- ½ tablespoon dried lavender buds (harvested when buds are just beginning to open)
Instructions
To dry your seeds and herbs, hang them in a dark, dry spot over a drop cloth, or tie them inside a paper bag for several weeks. Once dry, strip leaves from stems and remove seeds from flower heads. Seeds and herbs can also be dried in a food dehydrator on low for several hours, checking periodically.
Once herbs and seeds are completely dry, slightly crack the fennel seeds using either a spice grinder or a mortar and pestle. Break up the dried herbs into small pieces with your fingers, or grind lightly in a mortar and pestle. Combine all dried herbs and seeds according to the ratios above and store in airtight jars for up to one year.
*Note: Ratios in this recipe are fl exible and subject to personal tastes. Test your ratios in small amounts and add or remove ingredients until the combination works for you. Dried basil, tarragon and mint can also be added in depending on herb preferences and availability.
