Thursday, 23 April 2009

Herbes de Provence (Provençal herbs)

Provençal cuisine has by tradition used many herbs, which were often considered collectively as "Herbes de Provence", but not in any exacting recipes, and not sold as a blend. Herbes de Provence can be different in content and quantity, more often than not the blend will comprise thyme, bay leaf, rosemary, savory, and basil. You can prepare your own blend using these herbs alongside with other quantities of aromatic herbs as lavender, fennel seeds and sage all depending on your personal taste, I personally like a little lavender added to the blend.

Herbes de Provence are for the most part used to flavour grilled foods such as fish and meat, as well as vegetable stews. The blend can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete, Put the herbs in a jar with a screw top lid and shake together

Serves: Quite a few, though this blend makes about 1/3 cup of herb mix

Time: Only you can tell me that

You Will Need

1 tablespoon, thyme

1 tablespoon, chervil

1 tablespoon, rosemary

1 tablespoon, summer savory

1 teaspoon, lavender

1 teaspoon, tarragon

1 teaspoon, marjoram

½ teaspoon, oregano

½ teaspoon, mint

2 powdered or chopped bay leaves


Mix together all of the ingredients and store in a tightly sealed container.

Makes about 1/3 cup herb mix.