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French Herb Blends


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Les Fines Herbes


6 TBSP dried chervil

1 TBSP dried basil

1 TBSP dried tarragon

1 tsp dried marjoram

1/2 tsp dried thyme

1/2 tsp dried rosemary

Mix thoroughly and grind as fine as possible. Store in an airtight jar. Use sparingly. Great in egg and cheese dishes, added to chowders and on vegetables.


Quatre Epices

5 TBSP fresh ground pepper; white or black

2 TBSP cayenne powder

2 TBSP ground ginger

2 TBSP ground cloves

Mix to thoroughly blend. Use on meats and pate'.


Herbes de Provence

4 TBSP dried thyme

2 TBSP dried marjoram

1 TBSP dried rosemary

1 TBSP dried savory

2 tsp. dried lavender flowers

1 tsp fennel seeds

Excellent in bouillabaisse and with lamb.

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