| Herbes de Provence, or Provençal herbs, is a | | | | roasting in a 300 degree oven until cooked to your |
| traditional blend of aromatic herbs that flourish in hills of | | | | preference. When grilling add a pinch or two of herbes |
| southern France during the hot summer months. Used | | | | de Provence to the coals when they are hot. |
| by the handful when fresh, Herbes de Provence is | | | | There are several variations on the theme, so choose |
| also good using dried herbs. Bay leaf, thyme, fennel, | | | | which one best suits what is growing in your garden! |
| rosemary, chervil, oregano, summer savory, tarragon, | | | | Recipe #1: |
| mint, and marjoram are some of the herbs typically | | | | 1 tablespoon dried basil |
| used. Orange zest is sometimes included as is | | | | 1 tablespoon marjoram |
| lavender, though the lavender is less traditional and | | | | 1 tablespoon summer savory |
| was added more for the benefit of tourists who saw | | | | 1 tablespoon thyme |
| lavender fields as almost emblematic of the | | | | 1 crushed bay leaf |
| Provençe region. Traditional or not, the addition | | | | 1 teaspoon lavender |
| of lavender is a nice addition to the blend. | | | | 1 teaspoon fennel |
| Herbes de Provence is a good addition to any dish | | | | Recipe #2 |
| from the Mediterranean region and is especially good | | | | 1 tablespoon thyme |
| mixed with olive oil to coat chicken, fish, tomatoes or | | | | 1 tablespoon chervil |
| chunks of potato for roasting, adding to a pizza sauce | | | | 1 tablespoon rosemary |
| or sprinkled over game or kabobs before roasting. It's | | | | 1 tablespoon summer savory |
| also used for seasoning salads, sauces and cheeses, | | | | 1 teaspoon lavender |
| as well as soups and stews. Herbes de Provence is a | | | | 1 teaspoon tarragon |
| nice mixture to use for rubbing on meats, poultry, or | | | | 1 teaspoon marjoram |
| fish before roasting. Try rubbing the blend on whole | | | | 1/2 teaspoon oregano |
| turkey or the breast before roasting. Rub beef, lamb or | | | | 1/2 teaspoon mint |
| veal with olive oil, season with salt and pepper, then | | | | 2 powdered or chopped bay leaves |
| press the herb blend into the meat. Sear the meat in a | | | | Simply combine the herbs and store in an airtight |
| very hot skillet on both sides, then remove and finish | | | | container. This mixture should keep for up to 4 months! |