Herbes de Provence

Name: Herbes de Provence
Yield: About 1/3 cup (serving size: 1/4 teaspoon)
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

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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.

By Marcia Whyte Smart

Recipe by Cooking Light November 2008

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Herbes de Provence

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Herbes de Provence

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Recipe Summary

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