Easy to prepare gooseberry pie.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 48 |
| Yield: | 1 cup |
Ingredients
- 2 tablespoons dried rosemary
- 1 tablespoon fennel seed
- 2 tablespoons dried savory
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried lavender flowers
- 2 tablespoons dried Italian parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried tarragon
- 1 teaspoon bay powder
Instructions
- Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
- Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.
Reviews
I love this recipe-smells great when you mix up a batch and tastes great on fish/chicken, etc.
SO EASY AND I ALMOST HAD EVERY INGREDIENT!
I lacked Lavender, Savory, Tarragon, and Fennel but they are on my shopping list to add to it. Also, I used a mortar and pestle as I do not have an herb grinder. As is, I used it on Steelhead Trout last night. It was MARVELOUS!
My soup recipe called for this and it tasted delish!
I was looking for herb de provence recipe and mine was out and I didn’t have any. So I made it except I didn’t have savory and lavender but it turned for my Spaghetti meat sauce fantastic.
I did not add the bay powder.
Why buy store bought? I had almost all except the flower and was very good.
Great blend! Very similar, and better than, the tiny jar someone brought back from a trip to France. I didn’t have marjoram so I added extra savory. I left out the lavender after reading the post that said it is never used in France. I ground the fennel, rosemary, and bay leaves in my VitaMix and then combined everything else. I’ll definitely make this again!
I do not like Fennel seeds, so I left them out. I also did not use dried rosemary. I look forward to using this blend in a recipe soon.
It makes a lot! FYI we live by a lavender farm. I understand that there are two types of lavender, English for cooking and French for the scent
Delicious!!
Easy to make. Adds great flavor to meats – esp. roast chicken. I mix it with butter, & then put the mixture under the skin of the chicken. Then roast as usual.
Will make again!
The recipe is amazing! This definitely one I will make again. I couldn’t find Herbs de Provence seasoning so I made my own.
Bay leaves are not poisonous. Bay leaves are difficult to eat due to bitterness and being pointy. They can also cause esophageal discomfort and injury if swallowed.
Very nice mix, I go without the bay powder though. To those confused-in North America, these blends are always sold with lavender. Nobody is quite sure why the change happened but I recommend trying it out!
This recipe is great! If you’re having trouble finding lavender, try a tea store – that’s where I get mine. Thanks for the wonderful recipe.
I used the marked herbs to replicate the real thing—picked up for me in Provence. It tastes great in lots of different dishes. Just the rosemary, thyme and basil. The rest on this page is possibly nice for certain dishes, but I wouldn’t just make up a batch of everything listed. You can always add one or two of the others on the list for a particular dish you’re cooking.
The recipe was good, but it was in conjunction with a slow roasted prime rib. Heat the oven to 500 then add the roast smothered in the herbs and leave at 500 for 30 minutes. Blackened Herbs de Provence is not the flavor I want on my prime rib.
Almost perfect but there is no Lavender in Herbs de Provence, in any recipe, in France! I lived there for 20 years. Americans have confused and ruined the recipe by assuming that the Lavender that is produced in Provence for soap, is used in the mix. It is certainly not. Imagine putting lavender into your ratatouille and you get the picture.
Just finished off my first batch — time to mix another.