I keep getting asked what's in certain herb and spice mixes. I figured it would be a good idea to start an on-going thread in which we discussed these various blends, what they are, and what they are used for.
I'll start with Herbes de Provence.
Herbes de Provence is a mixture of aromatic herbs that grow wild in the hills of southern France. Every housewife would have her own mix; indeed, the mix would likely change for any particular dish. During the summer these herbs would always be used fresh. But they'd be dried for winter use as well.
Typical ingredients would include rosemary, marjoram, basil, thyme, bay leaf, lavender, mint, savory, etc.
There was no standard mixture until the 1970s, when several companies began packaging them. While glass jars are typical in America, in Europe they come in small crockery containers.
Here is a recipe for a do-it-yourself mix:
1 tbls each: thyme, chervil, rosemary, summr savory.
1 tsp each lavender, tarragon, marjoram
1/2 tsp oregano
Herbes de Provence are typically used when grilling meats, and roasting fowl. An interesting flavor boost, when grilling, is to lay sprigs of the fresh herbs right on the coals, under the meat.
I'll start with Herbes de Provence.
Herbes de Provence is a mixture of aromatic herbs that grow wild in the hills of southern France. Every housewife would have her own mix; indeed, the mix would likely change for any particular dish. During the summer these herbs would always be used fresh. But they'd be dried for winter use as well.
Typical ingredients would include rosemary, marjoram, basil, thyme, bay leaf, lavender, mint, savory, etc.
There was no standard mixture until the 1970s, when several companies began packaging them. While glass jars are typical in America, in Europe they come in small crockery containers.
Here is a recipe for a do-it-yourself mix:
1 tbls each: thyme, chervil, rosemary, summr savory.
1 tsp each lavender, tarragon, marjoram
1/2 tsp oregano
Herbes de Provence are typically used when grilling meats, and roasting fowl. An interesting flavor boost, when grilling, is to lay sprigs of the fresh herbs right on the coals, under the meat.