FRENCH HERB BLEND

A French-style mixture of herbs and seeds

I found this in some magazine many many years ago. I usually make it every year or so and give it to people as presents. The recipients are continually asking either for the recipe or refills. This goes well in soups and similar things but is especially good in scrambled eggs.

Ingredients

(2 cups)

120 ml tarragon
120 ml chervil
30 ml sage leaves
120 ml thyme
30 ml rosemary
75 ml freeze-dried chopped chives
30 ml dessicated orange rind
30 ml ground celery seed

Procedure

Dump everything together and mix until well combined.
Pack into small jars and label (the now-empty spice jars that held the ingredients are a good size).

Notes

Store in a cool dry place. Crumble spices in hand when using.

Measure spices by volume, not by weight, because of the large variation in moisture content.

Rating

Difficulty: easy.
Time: 5 minutes.
Precision: approximate measurement OK.

Contributor

 
Bill Selig 
NASA Marshall Space Flight Center, Huntsville, Alabama, USA 
selig%sam.span@star.stanford.edu

Recipe last modified: 11 Feb 88

Original header

Path: decwrl!recipes
From: selig%sam.span@star.stanford.edu (William J. Selig)
Newsgroups: alt.gourmand
Subject: RECIPE: French herb blend
Message-ID: <13983@decwrl.DEC.COM>
Date: 15 Jul 88 05:33:39 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Marshall Space Flight Center, Huntsville, Alabama, USA
Lines: 46
Approved: reid@decwrl.dec.com

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