Real African Dishes: [MC-AllEthnic-Recipes] Herbes de Provence

* Exported from MasterCook *

Herbes de Provence - French Provincal Herb Mix

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender -- [optional]
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 crushed bay leaves

Use all dried herbs. Mix together all of the ingredients and store in a
tightly sealed container.

Makes about 1/3 cup herb mix (about 5 1/2 one-tablespoon servings)

Herbes de Provence, or Provençal herbs, is a traditional blend of aromatic
herbs that flourish in hills of southern France during the hot summer
months. Used by the handful when fresh, Herbes de Provence is also good
using dried herbs. Bay leaf, thyme, fennel, rosemary, chervil, oregano,
summer savory, tarragon, mint, and marjoram are some of the herbs
typically used. Orange zest is sometimes included as is lavender, though
the lavender is less traditional and was added more for the benefit of
tourists who saw lavender fields as almost emblematic of the Provençe
region. Traditional or not, the addition of lavender is an nice addition
to the blend.

Herbes de Provence is a good addition to any dish from the Mediterranean
region and is especially good mixed with olive oil to coat chicken, fish,
tomatoes or chunks of potato for roasting, adding to a pizza sauce or
sprinkled over game or kabobs before roasting. It's also used for
seasoning salads, sauces and cheeses, as well as soups and stews. Try
rubbing the blend on [Favorites] before roasting... When grilling add a
pinch or two of herbes de Provence to the coals when they are hot.

Herbes de Provence is often sold in traditional terracotta jars which make
both a charming gift and effective storage container.

Cuisine:
"French"
Source:
"The Epicentre Spice Encyclopedia"
S(Formatted by Chupa Babi):
"March 2011"
Yield:
"1/3 cup"
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Per Serving (excluding unknown items): 10 Calories; trace Fat (19.7%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 1336 0 0 0 0 0 92