Recipe: Herbes de Provence

Recipe: Herbes de Provence

Tessa Huff
Jun 28, 2015
(Image credit: Tessa Huff)

This Herbes de Provence Salt uses a combination of fresh and dried herbs that are typically found in southern France. Like many of the seasoning blends of the same name, I've also added lavender to the mix. Try it on fish, poultry, grilled meats, and in stews. A good pinch added to a homemade vinaigrette would make for an excellent dressing on salads and vegetables, too!

Although this blend uses fresh herbs, it will keep quite well in the cupboard for several weeks — at least! The low moisture and the salt itself both help preserve the mix, even at room temperature.

Herbes de Provence

Makes about 1/2 cup

1/2 cup flakey sea salt, like Maldon, or medium-grain kosher or sea salt
2 teaspoons culinary lavender
1/2 teaspoon fresh thyme
1/2 teaspoon fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoon fresh sage
1/2 teaspoon dried savory
1/2 teaspoon dried marjoram

Loosely chop all of the fresh herbs and place them in a spice grinder or food processor. Pulse a few times or until they are about the same size as the dried herbs. Add the dried herbs, lavender, and 1/4 cup salt. Pulse 2 to 3 more times. Empty into a mixing bowl and stir in the remaining salt. Place in a glass container and store in a cool, dry place.

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