Herbes de Provence

Herbes de Provence
Nutrition Information
  • Serving size: 1 teaspoon
  • Calories: 2
  • Fat: 0
Prep time: 
Total time: 
May be used to spice up a variety of dishes, including fish, vegetables, casseroles, soups, and more!
  • 2 Tbsp dried basil leaves
  • 2 Tbsp dried marjoram leaves
  • 2 Tbsp dried parsley leaves
  • 2 Tbsp rosemary leaves
  • 2 Tbsp dried thyme leaves
  • 1 Tbsp dried chervil leaves
  • 1Tbsp dried lavender
  • 1 Tbsp summer savory leaves
  • 1 Tbsp tarragon
  • 1 tsp fennel seeds
  • 1 powdered/ground bay leaf (1 tsp ground)
  1. Measure the herb ingredients into a mixing bowl and turn over with a soup spoon or similar utensil to mix thoroughly.
  2. You can make a larger batch and store it in an airtight container at room temperature, out of direct light. For example, a 4x batch would have ½ cup of marjoram, parsley, etc., ¼ cup chervil, lavender, savory, tarragon; and 4 tsp fennel seeds and powdered bay leaf.
On steamed broccoli (while it’s still steamy), sprinkle some lemon pepper and herbes de provence. Before grilling asparagus (3 minutes a side) spritz the spears with olive oil (and a bit of lemon juice if you want), plus lemon pepper.
On any kind of fish, live it up with a “rub” of your making. My husband and I like it spicy, so in addition to herbes de provence and black pepper, we add green chile powder, paprika, even crushed red pepper (that’s only when I dress the fish). In tuna salad, mix in a tiny bit of mayo with black pepper, paprika, and herbes de provence. On eggs, sprinkle herbes de provence and a little sriracha sauce.

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