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Herbes De Provence

Recipe #143567 | 10 min | 10 min prep | 1/4 cup (Change Servings)
(1) RATE IT NOW READ REVIEWS

JeriBinNC

RECIPE BY: JeriBinNC

There are lots of variations of this herb mixture. This one is my favorite. Use it in poultry dishes, soups, and stews.

Posted on: Nov 1, 2005

Print Recipe

Ingredients

  • 1 teaspoon fennel seed
  • 2 teaspoons summer savory
  • 2 teaspoons oregano
  • 2 teaspoons marjoram
  • 2 teaspoons thyme
  • 1 teaspoon lavender
  • 1 teaspoon rosemary
  • 1 teaspoon tarragon
  • 1/2 teaspoon ground sage

    • Directions

    1. 1
      Crush the fennel seeds finely with a mortar and pestle (or use a coffee grinder or food processor).
    2. 2
      Combine all the herbs in a small jar with a tight-fitting lid.

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    Featured Reviews for This Recipe

    From: lynnski / LA

    On Oct 29, 2006

    I made this herb mix to go with your vegetarian Shepard's Pie. This was the first time I tried this mix but it won't be the last. It's just the thing to add some spark to the lentils and barley. I had been growing most of the herbs on my property as ornamentals. They do well in the Mediterranean climate of Southern California, they grow where I can't get anything else to grow. Thanks for posting, this one is a keeper.

    1 person found this review helpful

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    • Read all 1 reviews
    Nutrition Facts

    Serving Size 1 cup 41g

    Recipe makes 1/4 cup)

    The following items or measurements are not included below:

    lavender

    Calories 111
    Calories from Fat 30 (27%)
    Amount Per Serving %DV
    Total Fat 3.4g 5%
    Saturated Fat 0.8g 4%
    Monounsaturated Fat 1.0g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 19mg 0%
    Potassium 641mg 18%
    Total Carbohydrate 22.3g 7%
    Dietary Fiber 13.3g 53%
    Sugars 0.3g
    Protein 5.0g 9%
    Vitamin A 1776mcg 35%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.0mcg 0%
    Vitamin C 20mg 34%
    Vitamin E 0mcg 0%
    Calcium 599mg 59%
    Iron 14mg 79%

    how is this calculated?

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