Herbes de Provence Rub Lavender-Thyme

Name: Kräuter der Provence Rub Lavendel-Thymian
Total time: 10 min
Ingredients: 25 g Thymian getrocknet; 8 g Lavendelblüten getrocknet Lebensmittelqualität; 15 g Rosmarin getrocknet; 12 g Bohnenkraut getrocknet; 12 g Oregano getrocknet; 10 g Knoblauchpulver; 8 g Weißer Pfeffer gemahlen; 10 g Meersalz fein

RubOtherDryingEasy10 minutes

A floral and savory dry rub with real lavender and thyme in the style of southern French cuisine, perfect for lamb, chicken, and rabbit.

Ingredients(for 0.1 kg)

Dried Thyme25 g

Dried Lavender Flowers food grade8 g

Dried Rosemary15 g

Dried Savory12 g

Dried Oregano12 g

Garlic Powder10 g

White Pepper ground8 g

Fine Sea Salt10 g

Instructions

Preparation

3 Minuten

Weigh all ingredients individually. Set aside the lavender flowers and rosemary separately, as these will be ground in the next step.

Grinding

3 Minuten

Grind lavender flowers and rosemary in a mortar until a coarse powder consistency forms. This optimally releases the essential oils.

Mixing and Filling

4 Minuten

Combine all ingredients including the ground herbs in a bowl and mix thoroughly, then fill into an airtight jar. Store cool and dark, shelf life approx. 4 months.

Pro Tip

Use lavender sparingly – too much can make the flavor taste soapy. The amount specified here is already optimally balanced for the overall blend.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free