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French Seasonings - The Classic Herb
Blends For a True Taste of French Cuisine

There are various French seasonings, the most famous being the herb blends: Herbes de provence, bouquet garni and fines herbs. The recipes for all three are below and the great thing about these is, apart from the fabulous flavours they'll add to your cooking, they can all be made in literally minutes! (See the bottom of the page for links to more of my recipes)

Note: You could use fresh herbs instead of dried for these French seasonings if you have them to hand, but as dried herbs are available all year around, I tend to use these.

Herbes de Provence Recipe

What You'll Need: (makes about 10 tablespoons)

2 tbsp dried thyme 
2 tbsp dried chervil
2 tbsp dried oregano
2 tbps dried basil
1 tbsp sage
2-3 tsp lavender (optional)

tbsp = tablespoon
tsp = teaspoon

Directions:

• Add the herbs to a bowl and simply mix together. That's it!

Store in an airtight container out of direct sunlight. Use within 2 months.

Note: When adding to your cooking, crumble the herbs between your fingertips. This will help release more of their oils and therefore their flavours.

Note 2: Traditionally Lavender would be added, but it is not to everyone's taste so it's up to you whether you use or not.

Bouquet Garni

What You'll Need: (makes about 7 tablespoons)

2 tbsp dried thyme
2 tbsp dried savory
1 tbsp dried tarragon
1 tbsp dried rosemary
4 tsp dried parsley
2 tsp black peppercorns
6-8 dried bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

• Crack or crush the peppercorns a bit. A rolling pin is ideal for this

• Add the herbs to a bowl and combine

• Finally, crumble in the bay leaves and stir in the peppercorns

Store in an airtight jar out of direct sunlight. Use within 2 months.

Note: A heaped tablespoon for a 2-person serving is about right. And you can add straight to your cooking loose, or if you like, you can buy bouquet garni bags and add the mixture to them.

Bouquet Garni

Homemade Fines Herbs

What You'll Need:  (makes 9 tablespoons)

2 tbsp dried parsley
2 tbsp dried chervil
2 tbsp dried chives
2 tbsp dried tarragon
1 tbsp dried marjoram 

tbsp = tablespoon

Directions:

• Add everything to a bowl and combine thoroughly

That's it!

Store in an airtight container out of direct sunlight and use within 1-2 months

Note: Crush or crumble the herbs between your fingers when adding to your recipe. This will help release their flavours.

After You Make Your French Seasonings You May Like to Try...

Duqqa - The Nutty Blend Enjoyed in Egyptian Cooking

Zaatar - The Middle Eastern Blend of Sesame Seeds and Herbs and Spices

A Collection of Poultry Seasonings

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