Provençal herbs (herbes de Provence)

Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.

The standard mixture typically contains savory, fennel, basil, thyme flowers, rosemary, bay leaf, chervil, tarragon, marjoram, and mint. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.

Culinary uses :
Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting.

Provençal herbs :

  • 1 tablespoon thyme
  • 1 tablespoon chervil
  • 1 tablespoon rosemary
  • 1 tablespoon summer savoury
  • 1 teaspoon lavender
  • 1 teaspoon tarragon
  • 1 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/2 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.

Flavour :

Other names :

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