Herbes de la Garrigue
- Details
Herbes de la Garrigue is similar to the more famous herb blend from Provence but with the hearty additions of rosemary, fennel, mint and Turkish bay leaf. Try it on grilled meats, to flavor home baked breads, or anywhere you’d like some of the rustic flavors from southwestern France.
Herbes de la Garrigue
Ingredients
- 1 Turkish bay leaf, crumbled
- 1-1/2 teaspoons fennel seeds
- 1-1/2 teaspoons rosemary
- 2-1/2 teaspoons savory
- 1-1/2 teaspoons basil
- 4 teaspoons thyme
- 1-1/2 teaspoons marjoram
- 1 teaspoon sage
- 3/4 teaspoon peppermint
Instructions
- Combine all the herbs into a bowl and mix well. Store blend in a jar with a good rubber seal, then grind to desired texture as needed for your recipe.
8 Comments
Leave a Comment
Japanese Chicken Curry
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Saffron Penne With Sausage and Arugula
Thanks to its luxurious ingredients, this pasta is fancy and decadent enough for special occasions, but is simple enough to be thrown together quickly. Rather than an elaborate sauce, the pasta is dressed with cream …
10 Spice Vegetable Soup with Cashew Cream
The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: …
Vegan Richa’s Mushroom Bourguignon with Potato-Cauliflower Mash
Our friend Richa Hingle is a genius. She came up with a popular vegan bourguignon that is savory, hearty, and EASY! Like throw it all together in the Instant Pot in 30 minutes-easy! Sometimes we …
This used to be offered as a blend. Please make it again. It’s my favorite!!
We love this blend, too, but not many people used it as much as some of our other blends. We pride ourselves on the freshness of our blends, so try to make them once or twice a month. With this blend, and a few others that also have their recipes online, we were making them every three or four months. This recipe will make about 1/2 cup, so you’ll be able to make it fresh, and it should be enough for you to enjoy for a few months, at least. Enjoy!
I agree – it has lots of character! Please bring it back.
I was surprised and sorry you no longer had this blend. It has definitely been one of our favorites-so good in so many places and different. The bay and mint add so much but you don’t realize they are there. Perhaps you should highlight it more so more people know how to use it. It is excellent on any grilled meat. Good on vegetables and in mushroom bacon soup.
It’s also great in bread, tortillas and biscuits…
You say there are others besides this one that now have their recipes online since they aren’t available anymore – could you give a quick list of those? And I have to add my plea that you sell this again, too. Thanks
Absolutely. They are Poudre Douce, Poudre Forte, Quatre Epices and English Beef Rub. Enjoy!
I love this blend! Please bring it back. It is must for my roast chicken dinners.