Épices Provençales

Provencal Mixed Spices

Preparation info

    • Difficulty

      Easy

Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Despite propaganda claiming the reverse, winter does finally come to Provence & even Provençal cooks must resort to dried herbs for a change. This old mixed-spice recipe brings a strange but evocative taste of the Provençal country to any dish from aubergines to fish. (All herbs weighed after drying)

Method

Grind to a powder in a mortar: 1 oz/25 g each thyme, serpolet (wild thyme), savory, lavender</