Herbes de Provence

This is a recipe for Herbes de Provence, a classic French herb blend. It can be surprisingly hard to find outside France so I'm sharing my recipe. There's many versions, but this is from my restaurant days in France and is made with just 4 herbs - rosemary, thyme, marjoram and oregano. It brings the unmistakable flavour of southern France to chicken, roasted vegetables, stews, fish or even a quick salad dressing. And it's used in my French Schnitzel Escalope de Porc Panée which I also published today.

View original recipe on recipetineats.com

french

0

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 5

Nutritional Information

Calories:7 kcal

Carbohydrate:2 g

Fat:0.2 g

Dietary Fiber:1 g

Protein:0.2 g

Saturated Fat:0.1 g

Sodium:1 mg

Sugar:0.03 g

Unsaturated Fat:0.07 g

Ingredients

2 tbsp dried thyme

2 tbsp dried rosemary ((Note 1))

2 tsp dried marjoram (or savory) ((Note 2))

1 tsp dried organo

Instructions

Step 1
Finely chop if needed - If any of the leaves are especially large (rosemary and thyme can be), finely chop them with a knife or use a spice grinder. You will get more flavour out of them.
Step 2
Mix the dried herbs then use per recipe.
Step 3
Store in an airtight jar in a cool, dry pantry for up to 3 months (or the shelf life of the herbs you used).

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