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Herbs de Provence
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Joined: 06 February 2010
Location: Cumberland, RI
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    Posted: 22 February 2010 at 08:03
I don't know about anyone else, but I use herbs de provence a lot. I even put it in my poultry rub that's used for smoking and grilling. They're outrageously expensive for a miniscule amount if you buy them, so I mix my own from my bulk spices. Lots fresher that way too.
 
Herbs de Provence
(use all dried herbs)
 
3 Tbsp oregano
3 Tbsp thyme
1 Tbsp basil
1 Tbsp sage
3 Tbsp savory
2 Tbsp lavender
1 tsp rosemary
1 tsp fennel seed
2 bay leaves, crushed.
 
Place all ingredients in food processor and pulse until a medium-coarse consistency is obtained. Makes about 1 cup..store in an airtight container in a cool place for several months.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2010 at 05:14
Hey thanks for the recipe. Herbs de Provence are one of the best combinations for flavour you can get, unfortunately they are not widely used or known about here in the States outside restaurants and serious cooks, and you are right, they are expensive in the 1 oz jars. I think I'll make up a batch with your reecipe, I use it in soups and gravies, mostly poultry based as you pointed out. Seems poultry and the herbs go hand in hand. I bet TasunkaWitkos Poulet a Quarante Gousses D'Ail in the France section, would take to this like magic- just another development of a wonderful recipe I would think.
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Joined: 25 January 2010
Location: Chinook, MT
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 February 2010 at 07:00
this is something i will have to put together. i'm growing most of those herbs!
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Joined: 11 May 2010
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Points: 17 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Meat Hunter Quote  Post ReplyReply Direct Link To This Post Posted: 22 May 2010 at 08:02
Are you kidding me? Here, I was at the store just 2 days ago, looking for this. Went to 3 different stores. NONE of them carried it. Recipe said I could sub Thyme if I couldn't find it so I did. What's the first post I look at this morning??????

I made Ratatouille yesterday to dehydrate to take on a 14 day backwoods backpacking/canoe trip and needed this combination for it. Will for sure mix this up in the future.
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Joined: 06 February 2010
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 24 May 2010 at 02:53
Originally posted by Meat Hunter Meat Hunter wrote:

Are you kidding me? Here, I was at the store just 2 days ago, looking for this. Went to 3 different stores. NONE of them carried it. Recipe said I could sub Thyme if I couldn't find it so I did. What's the first post I look at this morning??????
 
Even if you're lucky enough to find it somewhere, it's outrageous what they charge for it. The cheapest I found in a quick google was $16.71 for two friggin' ounces! That's what started me making my own, and I'll continue to do so.
Go ahead...play with your food!
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