Ingredients5 m servings 2
- Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
Per Serving: 2 calories; 0 0.3 0.1 0 < 1 Full nutrition
ReviewsRead all reviews 38
I am the creator of this recipe. 2 tablespoons dried does not make 2 tablespoons ground. Here is a change that was not posted....I ground the rosemary to make 2 tablespoons ground. Try doubli...
I was out of my regular Herbs de Provence so looked this up. I didn't have the lavender and started to skip the bay but decided to grind some up and see. The smell once ground was great so I wen...
Almost perfect but there is no Lavender in Herbs de Provence, in any recipe, in France! I lived there for 20 years. Americans have confused and ruined the recipe by assuming that the Lavender ...
Wonderful Herbs de Provence seasoning recipe. It is so good when combined with beef bouillon, basil, garlic and ginger on a steak!!
Smells amazing! Can't wait to put it on EVERYTHING! I don't have a spice grinder so I used my good ole mortar and pestle, and I ground up my savory as well since it was pretty big pieces of leav...
I cut the recipe to 1/4 and used every ingredient as called for (even the lavender!). Very nice blend of spices! I will use this rather than try to buy some! Thank you so much, Mariposa!
Thanks! It was a great addition to my 40 clove chicken. Smells incredible.