Name: Herbes de Provence
Yield: Makes About 1¼ Cups
Cuisine: France
Ingredients: 3 tablespoons dried rosemary; 1 teaspoon ground coriander; 1 teaspoon freshly ground white pepper; 1 teaspoon fennel seeds; 1 teaspoon dried lavender; 2 tablespoons dried thyme; 3 tablespoons dried oregano; 3 tablespoons dried marjoram; 3 tablespoons dried summer savory; 3 tablespoons dried basil; 3 bay leaves

Preparation info

Makes About
1¼ Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Herbs and spices are the very soul of Provençal cooking. As you drive through this sunny corner of southwestern France, you see purple fields of fresh lavender and shrub-size bushes of rosemary growing everywhere. The fennel is so abundant it grows wild by the side of the road. Sometimes these herbs are used fresh, by themselves, but more often they’re dried and mixed to make a perfumed blend called Herbes de Provence.

The formula varies from region to region and cook to cook, but t