Herbes de Provence

Published June 26, 2013

fresh lavender

I love lavender. I love the color, the fragrance and the flavor. I just came in from harvesting lavender in my yard and it made me think of the ways I cook with it. I’ve posted my recipe for lavender shortbread before and I admit to adding lavender to sweet dishes more often than savory ones. But I do love the taste with meat dishes, too. Lavender is one of the ingredients in Herbs De Provence. I thought I would make some and share my recipe with you. Try rubbing it on lamb before roasting or grilling. You can also make a marinade with Herbes de Provence and a little sherry and oil and add chicken breasts or pork chops and leave in the fridge for several hours or overnight before cooking. Really a wonderful way to make even an ordinary dish a little special.

Herbes de Provence

1 T. thyme

1 T. rosemary

1 T. savory

2 t. basil

1 t. lavender

2 bay leaves

Blend fresh or dried herbs until bay leaves are powdered. Rub this mixture on lamb, pork, beef, poultry, or fish. If using fresh herbs, make small amounts and freeze what is unused.

Posted in Cooking