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Herbes de Provence

By The Canadian Living Test Kitchen

Tested till perfect

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Herbes de Provence

This recipe makes 1 cup servings

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Dried herb blends make lovely and welcome gifts. They add a punch of flavour or touch of elegance to soups, dips, sauces and roasts.

Ingredients

  • 1/4 cup dried marjoram or oregano
  • 1/4 cup dried thyme
  • 1/4 cup dried savory
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1/2 tsp dried sage

Preparation

In airtight container, combine marjoram, thyme, savory, basil, rosemary and sage. (Make-ahead: Store in cool, dry place for up to 3 months)

Additional information :

Variations
Fines Herbes: Combine equal parts dried parsley, chervil, tarragon and chives.

Poultry Seasoning: Combine equal parts dried sage, thyme, and marjoram
or oregano.

Bouquet Garni: Combine equal parts crumbled dried bay leaf, parsley and thyme. Tie up in sachet.

Italian Herbs: Combine equal parts dried basil, thyme, marjoram, oregano, sage and rosemary.

Source : Canadian Living Magazine: September 2005

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