This is an almost mythical herb mix traditionally made with herbs that grow wild throughout Provence. There, it is added to everything from soup to fresh goat cheese; it echoes the landscape on the plate, evoking the hot, rugged landscape, the delicate villages perched atop hills.. I make my own blend of these herbs and use it fresh during the summer, then am sure to dry some for winter as well, when I want the sun on my palate. ASTUCE: To dry these herbs, I put them outside IN THE SHADE, so they dry with the hot breeze of summer. Once dried, store them in an air-tight container in a dark, cool spot.
Servings: 1 tablespoons
  • 1/3 cup fresh rosemary leaves 3 generous grams
  • 1/3 cup fresh savory leaves 3 generous grams
  • 1/3 cup fresh oregano leaves 3 generous grams
  • 2 tablespoons fresh thyme leaves
  1. Mix these together and either use them as is, or mince just before using.

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