Auberge Blend – Herbes de Provence
Print recipe
| Serves | 1 small jar |
| Prep time | 5 minutes |
| Region | French |
| By author | Karen S Burns-Booth |
There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes.
Ingredients
- 1 tablespoon dried basil
- 1 bay leaf, crumbled
- ½ teaspoon dried oregano
- 1 teaspoon dried mint
- 1 teaspoon dried tarragon
- 1 -2 teaspoon dried lavender flowers
- ½ tablespoon rosemary
- 1 tablespoon dried chervil
- 1 tablespoon dried summer savory
- 1 tablespoon marjoram
- 1 tablespoon dried thyme
Optional
- fennel seeds
- dried sage
Note
There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes.
Directions
| Step 1 | Mix all the herbs together in a large bowl. |
| Step 2 | Put the herbs in a jar with a screw top lid and shake together once again. |
| Step 3 | Make sure it is well sealed and store away from direct sunlight in a cool, dark and dry area. |
| Step 4 | Use in all types of French cooking, on barbeques and grills, roast meats and poultry, sprinkle onto salads, in baked breads and gratins, pizzas and hot breads, kebabs and brochettes -- the list is endless! |
