| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 3/4 cup |
Ingredients
- 6 tablespoons dried thyme leaves
- 3 tablespoons fennel seed
- 2 1/2 tablespoons dried summer savory leaves
- 1 1/2 tablespoons dried rosemary leaves
- 1 1/2 tablespoons crumbled bay leaves
- 1 1/2 tablespoons dried lavender flowers
Instructions
- Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 88 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 11 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |
Reviews
This is hands down one of my favorite herb blends. It is unique and the flavor it adds to salmon is unbelievable! I have purchased this over the years and I am extremely happy the recipe has been made available since this blend is unavailable for purchase. I have been chasing down the ingredients and will make my own to store and use once they are all available. Thank you, Michael, for making your blend mix available!
I used to buy the original product made by Napa Style, Michael Chiarello´s store which was online, if I recall correctly. I loved everything he produced and this was so versatile. His balsamic reductions were to die for. If you are looking for a real treat, add 1-1 1/2 f tsps. Herbs de Provence to your favorite pot roast recipe. Use a nice big chunk of bone in chuck roast, slowly and nicely browned off, lots of diced and sauteed, sweet white onion (one large in the same pot), a clove or two of minced garlic, and a bit less than a couple of tbsps. of good quality beef base or demi glace after you add water or more beef stock. You will never look back and I have had people crave my pot roast. Still thanking you, Michael!
I can use this blend with everything, sauces, meats, salad dressing, and fish. Great staple !