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June 1, 2007, Newsletter Issue #166: Homemade Fines Herbes Mix

1

Tip of the Week

This works well as a replacement for bottled and sold
at the market jars of Fines Herbes. Try 1/2 teaspoon
of this mixture to flavor ragouts, soups, and
stews. For beef and pork roasts or steaks, sprinkle
with the mix before cooking. Use a mortar and pestle
for pulverizing/powdering your dried herbs.


1 Tablespoon pulverized thyme
1 Tablespoon pulverized summer savory
1 Tablespoon pulverized sweet marjoram
1 Tablespoon pulverized dried parsley
1 Tablespoon powdered sage
1 Tablespoon grated lemon rind
1 Tablespoon celery seed
6 bay leaves, crushed

Mix well. Pack in small jars and seal tightly. Keep
from heat and light.



2

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