Herbs de Provence

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 I recently received a comment on one of my postings asking how to make your own Herbs de Provence. I had to reply that I had never tried to make my own as it is so easily found here in Provence and very inexpensive–I only spend about a Euro for a bottle or in cute little provencial sacks. I remember trying to find it in the States years ago and finally located it in an upscale shop in New York City in a cute little pot costing about $10. I don’t think I had ever heard of it until I was an adult and helping a favorite uncle of mine cook. He told me about Herbs de Provence and said it was great in cooking. He had an Italian neighbor who taught him about cooking and she added a spoonful of it to many things, including her lasagne and tomato sauces. After that I used it often and it did add a great flavor. I now sprinkle it on meats and chicken, usually when grilling and I add it to salad dressings. What a fabulous combination of herbal flavors!

  In case you haven’t heard of it, Herbs De Provence is a savory blend of about 6 different herbs that originated in the south of France. It has a wonderful pungent aroma and is used on meats, vegetables, and in soups and breads.

The most common uses for these French herbs is to season chicken and pork, but they also add a flavorful touch to roasted potatoes, carrots, and dishes containing eggs, tomatoes or beans. Add a teaspoon to your favorite bread or biscuit recipe to add a bit of pizzazz to your ordinary faire.(I got this paragraph from a recipe site).

 In doing a web search looking for directions I found all sorts of varieties including one using all fresh ingredients which I bet is good.

Here is one:

  • 1 tsp summer savory
  • 1/2 tsp lavender (optional but traditional)
  • 1 tsp marjoram
  • 1 tsp dried basil
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground rosemary

PREPARATION

 

Combine all ingredients in a small bowl. Crush slightly with a pestle or the back of a spoon. Store in an airtight container.
 

Here are the ingredients for number 2:

Marjoram OR Oregano

Lavender Flowers

Thyme

Rosemary

Savory

Fennel Seeds

Number 3.

Combine four parts thyme plus four parts summer savory, two parts lavender, and one part rosemary.

Number 4.

In a blender, combine 2 tablespoons dry basil; 4 teaspoons dry oregano leaves; 2 teaspoons each dry marjoram leaves, dry tarragon, dry thyme leaves, and dry savory leaves; 1 1/2 teaspoons crushed bay leaves; and 1 teaspoon each fennel seed, dry mint leaves, ground sage, dry rosemary leaves, and dry lavender (optional). Blend until a fine powder. Store airtight. Makes about 7 tablespoons

Number 5.

1 tablespoon each dried basil, thyme, marjoram and summer savory.

1/2 tablespoon rosemary

1 bay leaf, finely crumbled

Add lavender buds, dried orange peel, fennel seeds and dried sage, according to taste. Place the herbes in a jar with a screw top and shake. Store away from direct sunlight.

Number 6.

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. If you’ve got a coffee bean grinder, it makes it even better. Just mix well and then give it a quick shot in the grinder…blends it and makes even sizes out of the spices.

Number 7.

combining together ¼Tsp each of marjoram, oregano, savoury with ½ Tsp each rosemary and thyme. I use fresh herbs in the summer and convert to dried ones after the growing season is over. Dried herbs are more potent than fresh ones. When using dried herbs, put only 1/4 the amount you would use if the herbs were fresh

 And the recipes just keep on coming. I looked at the ingredients on my bottle of Herbs de Provence and it contains savory, rosemary, thyme, marjoram, oregano, basil and, interestingly, wild thyme. No lavender at all which I thought it would have. On one of the sites I looked at it said that lavender is never used in traditional Herbs de Provence. I have had Herbs de Provence with fennel added and I like it, especially in tomato sauces.

 So, I wasn’t much help to the person asking me for a recipe but I found reading about it interesting.

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3 thoughts to “Herbs de Provence”

  1. I had to laugh, while looking at Ducros… do you remember the advertising, some 15 years ago, on TV?
    “A quoi ca sert que Ducros se decarcasse?”
    thanks for my daily dose of laugh, reminding me my country!

  2. It’s my favorite mix and I found a HUGE bag of it in London when I was last there. Now I have enough to last a little while. It is the best on any white meat. I’ve never made it either and probably never will, ha.

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