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Herbes de Hebron

Use this mixture with the Braised Lamb Shanks and Ragu over Tagliatelle recipes from Suvir Saran, executive chef and owner of Devi restaurant.

  • Yield: Makes about 1/3 cup
Herbes de Hebron

Source: The Martha Stewart Show, February 2012


  • 1 tablespoon dried basil
  • 1 tablespoon dried lavender
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon dried chives
  • 1 teaspoon dried summer savory
  • 3/4 teaspoon freshly ground black pepper


  1. Place all ingredients in a small bowl; mix to combine.

Cook's Note

Herbes de Hebron may be kept in an airtight container on a cool, dry place for up to six months.

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