Herbes de Provence

Herbes de Provence

I like making my own herb and spice blends. It gives me the chance to use my own fresh seasonings and to make them to suit my taste. Since I harvested lavender today, I will be making a batch of Herbes de Provence soon. Herbes De Provence is a blend of thyme, basil, bay leaves, lavender, savory and rosemary. It had a rich, almost floral  flavor that goes well with lamb, beef, pork, duck and fish. I use a mix of both fresh and dried herbs, so it will be stored in the freezer. Dried herbs can also be used, if you prefer to  store it at room temp. The amounts in the recipe are based on using dried herbs. I have included the amounts of fresh herbs you would use instead.

With the last batch I made, I used some of the Herbes de Provence on a lamb roast. It was for a dinner with friends. My friend, Amy, really loves this seasoning blend. I always share some with her when I make it.

I rubbed the Herbes de Provence all over the lamb roast before roasting. I also added some pink salt. The lamb came out great and was a big hit.

Lamb roast with Herbes de Provence

Herbes de Provence

1 T. thyme, or 2 T. fresh

1 T. rosemary or 2 T. fresh

1 T. savory or 2 T. fresh

2 t. basil or 2 T. fresh

1 t. lavender or 1 T. fresh

2 bay leaves

Blend fresh or dried herbs until bay leaves are powdered. Rub this mixture on grilled meats, roasts, chicken, or fish. If using fresh herbs, make small amounts and freeze what is unused.