Over the past two months, we’ve gone through a major kitchen edit. It started off as an inventory of Mason jars to prepare for canning, and ended in a thrilling purge. We threw out bags of ancient herbs, and consolidated Rob’s gazillion salts on a single, organized shelf. Two of the things we discovered in the process were A: we’re out of Dean and Deluca’s Herbes de Provence, and B: our oven has a drying function. So we decided to make our own.
We were disappointed to learn that the concept of an Herbes de Provence mix was fabricated as a marketing ploy, to play on the foodie’s instinctive attraction to all things authentically Mediterranean. But who cares? We’ve gone through exactly three tins of Dean and Deluca’s blend, using it for nothing but scrambled eggs, and the world’s best roast chicken (see sidebar).
The drying function of our oven uses low heat, the convection fan, and a cork-like stub that keeps the oven door propped open, effectively recreating what we imagine to be an authentic Mediterranean summer breeze, wafting across the fresh herbs. For two days our house was filled with the medicinal vapours of rosemary, thyme, marjoram, savory, basil and lavender. Highly therapeutic.
Herbes de Provence
NOTE: measurements are by volume
4 pts. dried rosemary
3 pts. dried thyme
2 pts. dried savory
2 pts. dried basil
2 pts. dried marjoram
1 pt. dried lavender