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Herbs de Provence Recipe

   
 

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     Herbs de Provence

Category   Sauces
Sub Category   None

Ingredients
1/2 cup thyme leaf
1/4 cup marjoram leaf
2 tablespoons of cut and sifted rosemary leaf
2 tablespoons savory
1 teaspoon of lavender flowers (lightly ground-optional)
2 teaspoons dried orange zest (optional)
1 teaspoon ground fennel
 

Instructions
If you are zesting the orange yourself, remove the zest of one organic orange and dry in an oven on lowest setting or a dehydrator until completely dry. Place in a food processor with the lavender flowers and lightly pulse. Remove and mix all ingredients in a jar or bowl until mixed (do not grind up the herbs!). Excellent in soups, on chicken or on roasted vegetables.


Originally Submitted
8/25/2012





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