A good substitute for herbes de Provence in a recipe is a mix of dried herbs such as thyme, rosemary, marjoram, and savory.
To make herb de Provence at home, combine dried herbs like thyme, rosemary, oregano, marjoram, and savory in a bowl. Mix well and store in an airtight container. Use in recipes for a taste of the Provence region in France.
There is a recipe for Italian Herb Roasted Chicken at http://www.ukfoodies.co.uk
no, it has to be good, or it won't work.
I have used McCormick lemon and herb seasoning.
I substitute Basil if I don't have thyme.
Juniper Berries are available and cheap. They have a peppery taste but unique; I have used them with marinates for grilled chicken. As a substitute I think fresh cracked pepper would be acceptable, just don't use as much as called for in your recipe.
A suitable substitution for marjoram in a recipe could be oregano, thyme, or basil, as they have similar flavor profiles.
you need a salmon & a blue herb. i dont remember the whole entire recipe, but when i made herb fish my friend advised me to use a salmon & a blue herb, she said those worked best.
It depends what you're making and why you wish to substitute. If you're making pesto, you can do it with parsley. General basil substitutions: You could use arugula (which has a spicy, peppery taste), but if you're substituting due to cost, try parsley, which is cheap. You could use any of those herb-y greens that are also used in salads. Check your produce section for the bagged herb salad to see what's in there. Almost anything in there could be used instead. Basil is a good blood cleanser, though, and very good for you. If possible, I say use it! Ali W.
The rule of thumb is: 1 teaspoon dried herb = 1 tablespoon fresh herb
Chicken and dumplings consists of sliced chicken in a soup that also contains herb filled pasta (dumplings). You can find a recipe for this at allrecipes.com.
That would depend entirely on the herb the tea is made from.