Herbes de Provence

This version of southern France's seasoning blend uses dried herbs. Mix with olive oil and brush on fish before baking, rub on a turkey before roasting, or whisk into homemade salad dressing. Present with a bottle of French extra-virgin olive oil for Provençal flair. Double the recipe to make two gifts.

Yield: About 1/3 cup (serving size: 1/4 teaspoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 4
  • Calories from fat: 23%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 0.7g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 1mg
  • Calcium: 17mg

Ingredients

  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried savory
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 teaspoon dried lavender (optional)
  • 1 bay leaf, crushed

Preparation

  1. 1. Combine all ingredients. Store in an airtight container.
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