It’s the last week of the Save Summer Giveaway! One last chance to enter. This week, it’s all about herbs. I’m sharing an Herbes de Provence recipe, or what I consider an ideal way to create a holiday gift with the taste of summer travels. Whether you flew across the ocean or simply chatted with your local herb supplier, this recipe captures the essence of dreamy days spent in a garden. Who wouldn’t love to receive that fresh summer feeling in the middle of a snowed-in winter?
This is the last chance to enter our Save Summer Giveaway. There’s just one more Simple Peace French Market Tote filled with a three-pound box of Frog Hollow farm-fresh fruit, a signed copy of Food Gift Love, a Le Parfait Jar, and several other goodies.
How to enter: To enter this week’s giveaway, comment on our Herbes de Provence Instagram photo with an answer to the question: What is your favorite summer herb? For an extra entry, tag a friend in the comments, and for an extra, extra entry, Instagram a photo of your favorite summer herb and use the hashtag #EBsavesummer. You can also leave your answer in the comments below.
We’ll randomly pick ONE winner on Monday, August 29, 2016. If your name is picked, we’ll notify you between August 30-September 2 and ship to you directly shortly thereafter. Please reply within 48 hours, or we’ll need to choose another winner. (Don’t forget the fine print: We can only ship to continental U.S. addresses.)
Head over to the Save Summer Giveaway page to stay up to date on the final giveaway winner! You can also find previous Save Summer recipes from the past two weeks. Happy food gifting, friends.
Herbes de Provence Jars
Makes: 3 or 4 (2-ounce) jars
Prep Time: 30 Minutes
- 1 bunch (1 to 2 ounces) sage
- 1 bunch (1 to 2 ounces) thyme
- 1 bunch (1 to 2 ounces) marjoram
- 1 bunch (1 to 2 ounces) oregano
- 3 or 4 (2-ounce) jars (glass or other) with airtight lids
- Scout out a place in your kitchen to hang herb bunches. Look for a spot that permits the herbs to hang freely with air circulating around them and that won't be in the way of tall (or short) people standing upright. I prefer to use a chandelier, but a window latch or even an exposed shelf will work.
- Split each herb bunch in half to form 8 small bunches. Tie one end of kitchen string tightly around the stem end of an herb bunch. Make a double knot. Cut the long end of the string to a 12-inch length. Repeat for the remaining bunches.
- Tie the long end of the string (attached to each bunch) to your drying spot. Let dry 3 to 4 weeks until crisp and brittle to the touch.
- Once dried, carefully untie or remove the string. Over a piece of parchment paper, pull the leaves off of the stems and save the stems for another use. Pile all the dried herb leaves in the center of the parchment paper and, with your fingers, break up the leaves into smaller bits, mixing the different herbs together. The air around you will begin to become aromatic.
- Fill the clean and dry jars with all of your herbs and seal. Store in an airtight container up to 1 year.
- Fabric stamp
- Small drawstring muslin bag
- Resealable, food-grade cellophane bags (optional)
- Stamp a design of your choosing on the muslin bag. Give it a few moments to dry, and then fill with the herbs. To preserve the flavor even longer, place the herbs into a small plastic bag before sliding into the muslin bag. Pull strings to close the bag.
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