(pronounced: erb dlah gaw reeg)
Above photo is wild thyme which is one of the ingredients in
Herbes de la Garrigue.
Please note that there are several recipes out there for Herbes de la Garrigue as there are for Tuscan Seasoning and other herb seasonings.
Comment from Food.com reader:
A combination from south-western France. I purchased this from World Spice Merchants at worldspice .com (very good herbs and teas). I had previously and foolishly purchased a pound of Herbes de Provence for myself and Christmas gifts. I like it alot but there are only so many things that can be potpourried.
The La Garrigue blend is more versatile and bolder. It is a great replacement for Provence or Italian seasoning. I don't know the exact recipe but what I have listed makes up a lot. I use it in beef stew, sausage and white beans, sauteed mushrooms, tomato sauce as well as fresh green beans and pecans sauteed in olive oil. A little goes a long way but I can't use enough.
The La Garrigue blend is more versatile and bolder. It is a great replacement for Provence or Italian seasoning. I don't know the exact recipe but what I have listed makes up a lot. I use it in beef stew, sausage and white beans, sauteed mushrooms, tomato sauce as well as fresh green beans and pecans sauteed in olive oil. A little goes a long way but I can't use enough.
SERVINGS 20
9 ounces thyme leaves (all herbs are dry)
3 ounces rosemary
2 ounces mint leaves
2 ounces fennel leaves
3 leaves turkish bay leaves
DIRECTIONS
Combine all ingredients in a jar.
Crush in hand when using to maximize flavour.
Comment: I think this recipe has too little of the herbs used in standard blends.
Herbes de la garrigue. You’re probably familiar with herbes de Provence, that dried-herb blend from the south of France. Herbes de la garrigue is a bit of a playful cousin, the one who sneaks out on weekends and has more fun. (“Garrigue” refers to the scrubland of southern France, untamed but gorgeous in its own way.) Redolent with rosemary, thyme, savory, and bay leaves, herbes de la garrigue is excellent on a smoky, grill-roasted leg of lamb, but you could also blend it with a bit of olive oil before massaging it into torn pieces of stale bread for a bread salad .
My personal note: it would be good on naan or flatbread or flour tortillas after applying olive oil to the bread and baking in oven (depending on the thickness of the bread) until lightly browned.
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