Bonnies Homemade Herbes De Provence Recipes

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HERBS DE PROVENCE

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories     World Cuisine Recipes     European     French

Time 5m

Yield 100

Number Of Ingredients 11



Herbs de Provence image

Steps:

  • Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

HERBS DE PROVENCE

Provided by Food Network

Yield 1 cup

Number Of Ingredients 7



Herbs de Provence image

Steps:

  • In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
2 tablespoons dried savory
2 tablespoons dried rosemary

HERBES DE PROVENCE

Although Herbes de Provence can be found in most grocery stores, it is easy to prepare your own mixture. The combinations can vary, but thyme and savory are generally used; rosemary is included for lamb preparations. Lavender adds a pleasantly pungent aroma.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1/3 cup

Number Of Ingredients 6



Herbes de Provence image

Steps:

  • Combine herbs, and store in an airtight container at room temperature.

3 tablespoons dried thyme
2 tablespoons dried savory
1 tablespoon dried oregano
3 teaspoons dried rosemary
2 teaspoons dried marjoram
1 tablespoon dried lavender flowers (optional)

FISH WITH HERBES DE PROVENCE

The term herbes de Provence refers to the mix of herbs commonly used in southern French cooking. These include basil, thyme, chives, oregano, sage, rosemary, lavender, and dill, and can be used in almost any combination. You can purchase a premixed jar of herbes de Provence and use that in place of the herbs designated in this recipe. Any white fish tastes great in this dish. Try this with cod, sole, roughy, or snapper.

Yield serves 2

Number Of Ingredients 11



Fish with Herbes de Provence image

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil. Arrange a third of the lemon and garlic slices in the bottom of the pot. Add the fish in a single layer (cut the fillets into pieces, if necessary) and top with another third of the lemon and the rest of the garlic. Sprinkle most of the herbs over the fish, keeping some in reserve.
  • Add the potatoes, mushrooms, and beans in layers, sprinkling with the remaining herbs, until the pot is full. Top with capers, if desired.
  • Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately, garnished with the remaining lemon.
  • Calories: 167
  • Protein: 15g
  • Carbohydrates: 26g
  • Fat: 2g
  • Cholesterol: 19mg
  • Sodium: 216mg
  • Fiber: 2g

Olive oil spray
1 lemon, thinly sliced
5 garlic cloves, sliced
1/2 to 3/4 pound white fish fillets
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 tablespoon chopped fresh basil, or 1 teaspoon dried
3 or 4 fresh chives, minced
3 or 4 medium red potatoes, sliced into 1/2-inch rounds
8 to 10 mushrooms, sliced
2 cups fresh or frozen cut green beans, or 1 small zucchini, sliced
1 tablespoon drained capers, optional

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