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Name: French Herb Blend
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 2 tb Rosemary; 1/2 c Chervil; 5 tb Chives (freeze-dried),; 2 tb Orange rind,; 1/2 c Tarragon; 2 tb Celery seed, ground; 2 tb Sage leaves; 1/2 c Thyme

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INGREDIENTS

2 tb Rosemary
1/2 c Chervil
5 tb Chives (freeze-dried),
2 tb Orange rind,
1/2 c Tarragon
2 tb Celery seed, ground
2 tb Sage leaves
1/2 c Thyme

Cups

INSTRUCTIONS

Dump everything together and mix until well-combined. Pack into small jars and label (the now-empty spice jars that held the ingredients are a good size). Store in a cool dry place. Crumble spices in hand when using. Measure spices by volume, not by weight, because of the large variation in moisture content. NOTES: * A French-style mixture of herbs and seeds -- I found this in some magazine many many years ago. I usually make it every year or so and give it to people as presents. The recipients are continually asking either for the recipe or refills. This goes well in soups and similar things but is especially good in scrambled eggs. : Difficulty: easy. : Time: 5 minutes. : Precision: approximate measurement OK. : Bill Selig : NASA Marshall Space Flight Center, Huntsville, Alabama, USA : selig%sam.span@star.stanford.edu : Copyright (C) 1986 USENET Community Trust

NOTES

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French Herb Blend

2 tb Rosemary
1/2 c Chervil
5 tb Chives (freeze-dried),
2 tb Orange rind,
1/2 c Tarragon
2 tb Celery seed, ground
2 tb Sage leaves
1/2 c Thyme

Dump everything together and mix until well-combined. Pack into small jars  and label (the now-empty spice jars that held the ingredients are a good  size). Store in a cool dry place. Crumble spices in hand when using.  Measure spices by volume, not by weight, because of the large variation in  moisture content.    NOTES:    *  A French-style mixture of herbs and seeds -- I found this in some  magazine many many years ago. I usually make it every year or so and give  it  to people as presents. The recipients are continually asking either for  the recipe or refills. This goes well in soups and similar things but is  especially good in scrambled eggs.    : Difficulty:  easy.  : Time:  5 minutes.  : Precision:  approximate measurement OK.    : Bill Selig  : NASA Marshall Space Flight Center, Huntsville, Alabama, USA  : selig%sam.span@star.stanford.edu    : Copyright (C) 1986 USENET Community Trust

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Nutrition

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Serving Size: 1 Cup (27g)
Recipe Makes: 2 Cups

Calories: 79
Calories from Fat: 26 (33%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 22.5mg		1 %
Potassium 714.5mg		19 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 9g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 79

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