Herbs de Provence

Herbes-de-Provence-e1323707487226As you know, dried herbs can be expensive. This is so even though the cost of most herbs (which are often nothing but weeds) are dirt cheap.

That’s why I always advocate growing your own, and certainly drying or freezing your own rather than buying them. This works for a ton of herbs but not all of course.

But if you want to talk expensive, then just need a blend. Then the price really gets high. And for no good reason, except that you are paying somebody to mix them in the correct proportions for you.

You can start with fresh herbs if you have them. You could then chop them up in the correct proportions and freeze them in some olive oil like I recommend for other herbs, see TIPS  and TRICKS on the side bar. Otherwise use dried herbs. Most of these are probably already in your kitchen.

INGREDIENTS:

  • 3 TBSP each: oregano, thyme, savory
  • 2 TBSP  lavender flowers (harder to find and not essential. Some people substitute fennel seed about 1 tbsp)
  • 1 TBSP each: sage, basil, rosemary

INSTRUCTIONS:

  1. Mix all together. You can use a small processor if you wish to really break them up, but I would do just a couple of pulses. Of course don’t do this if using fresh.
  2. Put in a container with a good lid and store in a dark place.

SERVES: about 3/4 of a cup

SOURCE: Food.com

NOTE: if you have fresh herbs but prefer to do the dry method, then place them in a single layer on a piece of paper towelling and microwave for a minute at a time until they appear nicely dried. I would transfer to another sheet of newspaper and lay them out over night to be sure. If they are the least bit still damp, they will rot in the bottle, so do make sure they are dry beforehand. (You could also do in a 200° oven for a few hours, check every 3-4 hours I would say).

EXTRA SPECIAL NOTE: If you make up this blend fresh and store in the freezer, you should understand that you should make a much bigger batch to start with (same proportions of course). When using fresh herbs you use 2-3 times as much as you would dried.

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2 thoughts on “Herbs de Provence

  1. Pingback: Chicken Herbs de Provence | SheRetired

  2. Pingback: Short Ribs Provencale | What's On the Stove?

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