Herbes de la Garrigue

Name: Herbes de la Garrigue
Yield: Makes about 3 Tablespoons
Cuisine: France
Ingredients: 1 imported bay leaf; ¼ teaspoon rubbed sage; ¾ teaspoon dried rosemary; 1 teaspoon dried sweet basil; ½ teaspoon dried lavender; ¾ teaspoon dried mint; 2 teaspoons dried summer savory; 1 tablespoon dried thyme leaves; 1½ teaspoons fennel seed; 2 teaspoons dried marjoram

Preparation info

Makes about
3
Tablespoons

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This fragrant herb blend imparts a captivating, robust flavor to grilled meats and chicken as well as to slices of roasted bread.

Ingredients

1 tablespoon dried thyme leaves
2 teaspoons dried summer savory
2

Europe
France
Condiment
Vegan
Gluten-free
Raw

Method

Coarsely crumble the herbs into a small bowl and toss to blend well. Store the mixture in a tightly capped jar. Measure the amount needed, then just before using, crush finely in a mortar or electric spice mill.