Herbs de Provence
It is a lovely collection of herbs and has more than a few variations. It really isn't a thing, but caught on after someone marketed some dried herbs as such. Boom!, it caught fire, morphed a bit here and there and Voila, a mysterious collection of herbs. They are tasty in focaccia and for that reason, I like them.
Ingredients
Herbs de Provence
- 3 T Dried marjoram leaves
- 3 T Dried thyme leaves
- 1 t Dried basil leaves
- 1 t Dried, chopped, rosemary leaves
- 3 T Savory Winter or Summer is fine
- 1/2 t Fennel seeds, whole or ground
- 1 t Dried lavender flowers Feel free to add an equal portion of dried lavender leaves
- 1/2 t Dried crushed sage leaves
Instructions
Assemble the mix
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Very simply, mix all the dry ingredients together and store in an air tight, light proof container. An apothecary bottle is good. If you are storing the container in a cabinet, clear glass from a left over empty spice or herb bottle will do very well.
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Recipe Notes
As with so many things where quantity can be fluid, and this is certainly one of those things, add or subtract to your preference. I really like the lavender flowers, in part because they taste nice but also, because they offer a very nice color to the bread. And, they taste nice.
Did I mention that they taste nice?