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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: HERBES DE PROVENCE

  3. Categories: Herbs, French

  4. Yield: 4 ounces

  5. 3 tb Dried marjoram

  6. 3 tb Dried thyme

  7. 1 tb Dried summer savory

  8. 1 tb Dried sweet basil

  9. 1/2 ts Dried rosemary, crumbled

  10. 1/2 ts Crushed sage

  11. 1/2 ts Fennel seeds

  12. Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4

  13. 4 ounces. *This recipe dates back to the

  14. 1800's.*

  15. Orginated: Joan Tucker, Victoria B.C.

  16. Source: The Times-Colonist Newspaper Feb 9/94

  17. From the collection of K. Deck --

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