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 35
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...
Wonderful Herbs de Provence seasoning recipe. It is so good when combined with beef bouillon, basil, garlic and ginger on a steak!!
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 ...
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.