Herbs de Napa
NapaStyle : Episode FLNST-106
This seasoning mixture is a variation on the classic herbes de Provence. It's perfect for seasoning lamb, roast chicken, oven-dried tomatoes, marinated cheeses, vegetable gratins, and bread stuffing. It's easy to dry your own herbs, whether you grow them yourself or buy them, but you must start with perfectly fresh specimens. Don't try to dry limp, tired herbs. Tie the stems together to form small bunches, then hang these upside down in a dark, dry area with good air circulation. In a week or two, they should be dry enough to pull the leaves off the stems.
Michael Chiarello's Notes: To get the most flavor from dried herbs, whether a single herb or a blend, crush them as you need them, not before. Use a mortar or a rolling pin, or simply crush them between your fingers to release the fragrance.
Ingredients:
Yield: 1 cup
6 Tbs. dried thyme leaves
3 Tbs. fennel seed
2-1/2 Tbs. dried summer savory leaves
1-1/2 Tbs. dried rosemary leaves
1-1/2 Tbs. crumbled bay leaf
1-1/2 Tbs. dried lavender flowers
Directions:
Combine all the ingredients. Store in an airtight container away from light and heat for up to 4 months.
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