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Herbes de Provence
This is a recipe for Herbes de Provence, a classic French herb blend. It can be surprisingly hard to find outside France so I'm sharing my recipe. There's many versions, but this is from my restaurant days in France and is made with just 4 herbs - rosemary, thyme, marjoram and oregano. It brings the unmistakable flavour of southern France to chicken, roasted vegetables, stews, fish or even a quick salad dressing. And it's used in my French Schnitzel Escalope de Porc Panée which I also published today.
👥 5 Servings⏱️ Prep & Cook: 5 min⏳ Prep: 5 min👤 Chef JB (RecipeTin)📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
📝 Preparation Steps
1
Finely chop if needed - If any of the leaves are especially large (rosemary and thyme can be), finely chop them with a knife or use a spice grinder. You will get more flavour out of them.
dried rosemary (Note 1)2 tbspdried thyme2 tbsp
2
Mix the dried herbs then use per recipe.
3
Store in an airtight jar in a cool, dry pantry for up to 3 months (or the shelf life of the herbs you used).
Nutrition Facts
calories
7 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
0.03 g
sodium Content
1 mg
protein Content
0.2 g
carbohydrate Content
2 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.07 g
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