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Herbs de Provence
This recipe is kosher for Passover.
Herbs de Provence Eileen Goltz | Pareve
5 minutes 5 minutes
About ½ cup

This classic blend is great for seasoning chicken, fish or meat. I also use it in soups and sauces.

  • 2 Tablespoons marjoram
  • 2 Tablespoons thyme
  • 2 Tablespoons summer savory
  • 2 teaspoons dried sweet basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon fennel seeds
  • ½ teaspoon sage

  1. Combine all the ingredients in a jar with a lid.
  2. Shake well to combine.

The amounts can be doubled or tripled.

Kashrut Instructions

“Dried” thyme, basil, rosemary and sage seasonings must bear a reliable hechsher or symbol of certification.

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