Northern France Seasoning
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A French-style herb blend of tarragon, thyme, chervil, bay leaf and a little clove, ground to a powder. Sprinkle it on chicken, fish, sauces, soups or cooked vegetables.
Ingredients
- 10 teaspoons dried tarragon
- 1 ¼ teaspoons powdered bay leaf
- 5 teaspoons dried thyme
- ½ teaspoon ground cloves
- 10 teaspoons dried chervil
Equipment
- blender
- spice grinder
- airtight jar
Directions
- Put the tarragon, bay leaf, thyme, cloves, and chervil in a blender or spice grinder.
- Grind until evenly powdered.
- Pour into an airtight jar, spice bottle, or sealed bag.
- Label it and keep in a cool, dry place away from heat and light.
Notes
Start with 1 teaspoon per pound of chicken or fish, or 1/2 teaspoon per cup of sauce, soup, or cooked vegetables. Airtight in a cool, dry cabinet; within 6 months; replace if flat, faded, or damp.
Nutrition
Serving: 1g | Calories: 2kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0.6mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 0g | Vitamin A: 32IU | Vitamin C: 0.3mg | Calcium: 9.5mg | Iron: 0.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 26 servings; teaspoons powdered bay leaf counted as ground bay leaf. Brands and portions vary, so use it only as an approximation.
