The most sensual and aromatic herb originating from the Provence region in Southeast France, it is THE mainstay herb for most of their dishes. From roasting to grilling, soups to breads, deserts, teas and tinctures. HERBES DE PROVENCE is Frances equivalent to our salt and pepper. It goes in or on everything!!

 

The original base recipe, although having been added to, has stayed the same for centuries. Mixed upon percentages rather than mere measure, it included Thyme, Rosemary, Fennel, Savory, Marjoram and the most important, Lavender buds.

As most variations go, mine starts with the original and then…

Here’s what you need for a 1 pint jar packed. (I make 2 quarts at a time 5x this recipe)

• 1 pint jar with lid and ring
• Medium glass bowl
• Small whisk
• Canning funnel regular mouth (makes jarring it easier and less messy)
• 1/2 c of each dried Thyme and whole Rosemary
• 1/4 c Savory
• 1/8 c of each Marjoram, Basil, Fennel seed, Parsley and Lavender buds
• 1 Tbl Oregano

Here’s what you do

Measure everything into the bowl, whisk gently, jar (gently pound jar on towel to pack). Make sure lid is secured tightly by hand.

If you remember from recipes that I have posted (pizza dough), you know that this is a very strong herb and a little goes a long way. 1 Tbl in most recipes should more than cover it.

From my culturally diverse kitchen to yours

Jo 💟