HERBES DE PROVENCE

HERBES DE PROVENCE (about 3 tablespoons)

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2 tablespoons dried thyme

2 teaspoons dried basil

2 teaspoons dried summer savory

2 teaspoons dried rosemary

1 teaspoon dried marjoram

½ bay leaf


1. In an electric spice or coffee grinder, pulverize the thyme, basil, summer savory, rosemary, marjoram and bay leaf. The herbs de Provence keeps in a tightly sealed jar in a cool dark place for up to 6 months. Use it to season meats, stews and sauces.

from The Best of Gourmet, 1989

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