Our community cooking class made Tomato Cheddar Broccoli Strata as part of a wonderful Easter brunch. The recipe calls for 1 teaspoon Herbs de Provence. Herbs de Provence can also be a lovely addition when seasoning salads, soups, chicken, and fish. This herb mixture also known as Provencal herbs come from Southern France where thyme, fennel, rosemary, oregano, savory, tarragon, marjoram, and lavender are plentiful in the summer months. We wanted to make our own and gained inspiration for our version from an “allrecipes” recipe by Mariposa.
On the left is Rosemary, Thyme, Basil, Marjoram (upper left clockwise), and Lavender (center), and on the right is Rosemary and Fennel Seeds before blending in Vitamix
Our version of Herbs de Provence included:
- 2 tablespoons dried rosemary
- 1 tablespoon fennel seed
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried lavender flowers
- 1 tablespoon oregano
- 1 tablespoon bay powder
First, measure out all of the ingredients. We did this in individual bowls for illustration. Then grind/blend the dried rosemary and fennel seeds to a fine consistency. Mix everything together, pour into your favorite spice jar and enjoy!