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Herbs de Provence

1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Herbs de provence is best made with dried herbs as fresh herbs lose
their flavour if the cooking is longer than about 20 minutes. This
blend is excellent in soups, on potatoes, rice, pasta, fish, roasted
vegetables or bread. Mix with 1/4 lb butter for a real treat.


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68 of 80 people found the following review helpful:
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Herbes de Provence, January 30, 2006 - 01:57 PM
Reviewer: Nicholas from Savannah, GA USA
Herbes de Provence is one of the most well known blends of cooking herbs in the world, and for good reason. Its delicious mix of sweet, peppery and earthy herbs along with its incredibly rich and satisfying aroma make it perfect for almost any dish, though I particularly love it on just about any sort of white fish, when roasting chicken, and in soups and stews. Try it once and you\'ll be hooked, just remember to proportion the herbs to taste, adding more of those flavors you love while allowing the others to linger in the background and enhance the overall taste.

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