*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 doubling or tripling the rosemary to get 2 tablespoons. Enjoy!
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 went ahead and added it. I used this on "Slow-Roasted Beef for Sandwiches" and it was fantastic.
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 that is produced in Provence for soap, is used in the mix. It is certainly not. Imagine putting lavender into your ratatouille and you get the picture.
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 leaves. I also had no bay powder so I ground up a whole leaf (easier said than done but smelled yummy!).
i'm not exactly sure what this is supposed to taste like and/or add to recipes.. but i used this in Chef John's Grilled Lemon Yogurt Chicken on this site minus the lavender.. and it was very tasty.. i agree with other reviewers that this smelled awesome.. so ty for the recipe
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