Herb Mixtures

Name: Herb Mixtures (Mélanges des herbes)
Cuisine: Swiss
Ingredients: 2.5 ml (½ tsp) fresh coriander, leaves pulled off stalks, and plucked apart with the fingers; 7.5 ml (1½ tsp) marjoram finely chopped; 5 ml (1 tsp) basil finely cut; 1.25 ml (¼ tsp) sage finely cut; 10 ml (2 tsp) rosemary finely chopped; 5 ml (1 tsp) savory finely chopped; 5 ml (1 tsp) thyme finely chopped; 2.5 ml (½ tsp) juniper berries, crushed; 2.5 ml (½ tsp) tarragon, finely snipped with scissors; 5 ml (1 tsp) oregano, finely chopped; 5 ml (1 tsp) dill, finely cut; 5 ml (1 tsp) chervil, plucked apart with fingers; 5 ml (1 tsp) borage, finely cut

Mélanges des herbes

Preparation info

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

The blending of herbs warms the spirit and delights the sense of taste and smell. Their flavour should never dominate a dish or product but should create a harmony.

These herb mixtures have been created to cut down on the use of salt. The proportions have been very carefully worked out so that the flavours of the herbs do not overpower the dish in which they are used.

Ingredients

Europe
France
Switzerland
Spice Mix
Vegan
Gluten-free
Low fat

Ingredients

Method