Thursday, June 12, 2008

Herbes mélanges - An Herb Mixture

On or about 24 June pick the unsprayed herbs and pluck the leaves from the stems. Pluck the outer petals of the pot marigolds. A soft pastry brush is useful in dealing with the flower petals.

Dry the herbs in the sun or indoors fairly near a gentle fan. Measure, mix, and store in a tightly closed ontainer in a cool, dark, dry place.

Use for soups, salad dressings, roasts and marinades. Parts of this mixture will be found later in Herbes de Provence, using lavender instead of marigold.

1 cup parsley
1/4 cup sage
1/4 cup winter savory
1/4 cup wild thyme
1 1/4 cups marjoram
1/4 cup hyssop
1/2 cup pot marigold petals Calendula officinalis
2 Tablespoons basil (optional)

Savoring the Past, the French Kitchen Table from 1300 to 1789, Barbara Ketcham Wheaton. Touchstone, New York, NY, 1983, p. 248.
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Herbes mélanges
Prenes persil effueille deulx poignees mariolaine effueillee deux poignees et demye saulge demye poignee ysope autant sariette autant sarpollet. Une poignee soulcye une poignee. Et quant cest pour faire farce aulcuns y mettent soulcye et peu de Baselicque. Elle seruent a tous potaiges et les fault faire seicher enuiron la sainct Jehan baptiste.

Liure fort excellent du cuysine (1555), ff. 28r◦-v◦.

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