Herbs de Provence is a blend of dried herbs that is commonly used in French cuisine.
It is named after the region of Provence in southeastern France, where the herbs are traditionally grown. The blend is said to have originated in the 1970s, although the use of herbs in cooking in Provence has a long history.
The traditional blend of herbs de Provence includes thyme, basil, rosemary, marjoram, and lavender. However, other herbs such as bay leaf, fennel, and savory may also be included in the mix. The blend is used to add flavor to a variety of dishes, including roast chicken, grilled vegetables, and soups.
The herbs used in herbs de Provence are grown in the sunny and dry climate of Provence, which gives them their distinctive flavor. The blend is typically used to season dishes that are cooked over a low heat for a long period of time, such as stews and braises, as the flavors of the herbs will infuse into the dish and become more pronounced.
Today, herbs de Provence is widely used in French cuisine and is also popular in other countries around the world. It is widely available in supermarkets and specialty stores, and can also be easily made at home by combining the desired herbs.
I have two different blends for you, one with lavender and one without.
Blend #1
This is what I think of when I make Herbs de Provence.- the addition of lavender. I feel like the floral notes play well with more sweet vegetables like carrots and fennel.
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried lavender
To make the blend, simply mix all of the ingredients together in a small bowl. Once the blend is well-combined, transfer it to a small jar or container with a tight-fitting lid and store it in a cool, dry place.
Blend #2
This blend typically includes a combination of thyme, basil, marjoram, oregano, and rosemary, although the exact blend can vary depending on personal preference. This blend is more savory and I like to use it for meats. I even like to grind these down in a coffee grinder and make a rub for meats like chicken or lamb.
One Tablespoon of each (2T of each if you grind them down)
Dried thyme
Dried basil
Dried marjoram
Dried oregano
Dried rosemary
To make the blend:
Mix the herbs together until they are well combined.
Use immediately or transfer the blend to an airtight container for storage.
Overall, herbs de Provence is very easy to make at home and you can customize it to your taste and cuisine. You can use the blend in a variety of dishes, such as grilled meats, roast vegetables, and soups. You can also use it to season olive oil for dipping bread or marinades. Enjoy!