Herbs de Provence

Today I have just mixed up a new batch of Herbs de Provence, a traditional aromatic blend of vigorous, and resinous herbs that typically grow on hillsides throughout the Provence region of France. It has taken me several years to perfect the blend but now I am satisfied that I have arrived at the best formula. This much-loved blend of Mediterranean Herbs usually combines the subtle flavors of Thyme, the pungent aroma of Savory, the fresh scent of Rosemary , the anise-like flavor from Fennel, the clean scent of Lavender and sometimes Basil, White Pepper, Orange Peel, Marjoram, Mint or Bay Leaves. The trick in blending this formula is to let each flavor come out without overpowering the others. As it is a best seller in the shop I think we have arrived at exactly the right proportions!

I have used Lavender, Mint, Thyme, Rosemary and Basil from my garden, and Savory, Marjoram, White Pepper, Orange peel and Bay Leaves from an organic herb supplier: with all the right amounts of each, blended together these herbs are ready to flavor your fish, meats, olives, potatoes, stews, soups, sauces and vegetables.

Here are some interesting ways to use this herb blend.

A quick and easy salad dressing:
1 or 2 Tablespoons of Herbs de Provence
6 Tablespoons white wine vinegar
6 Tablespoons of olive oil
1 garlic clove crushed
1/4 teaspoon of salt.
Mix together in a jar, then shake, or whisk together in a bowl until well blended.

On meat, rub a light coating of olive oil then liberally coat with the Herbs de Provence, roast your favorite way. If roasting pork add a bit of sage.

Use 2 tablespoons of Herbs de Provence in stir fried rice mixed with vegetables of your choice for a new taste.

Place 2 tablespoons of Herbs de Provence in the center of a doubled square of cheesecloth, tie the ends up with string and place in the cooking liquid of the dish being prepared. Remove and discard before serving.

Experiment with this herb blend, it will not let you down!