Herbes de Provence is a blend of French and Italian herbs, commonly used on poultry, meats, soups, and sauces. The blend typically includes basil, bay leaf, lavender, marjoram, orange peel, rosemary, and thyme. Fresh herbs are preferred, but dried herbs are acceptable. Some cooks grow their own herbs to create unique blends.
Herbs de Provence is loosely defined as a blend of herbs that includes both French and Italian herbs, in a blend of sweet and savory. The end result is complex in flavor and can be used on a variety of foods. Poultry pairs particularly well with Herbes de Provence, but can also be added to other meats as well as soups and sauces. Many shops sell Herbes de Provence, usually in dried form. You can also mix your own, or grow the herbs in a small herb garden so they can be used fresh.
The Provence region of France is famous for fresh Mediterranean-style cuisine. The warm weather of summer is excellent for herbs, and according to some traditions, a true Herbes de Provence blend includes only herbs grown in Provence. Other cooks go further for their blends, and most cooks develop their own unique herb combinations. Typically, the small leaves are left whole or lightly crushed in Herbes de Provence, while the larger leaves and flowers are broken off.
Some of the more common inclusions of Herbes de Provence are basil, bay leaf, lavender, marjoram, orange peel, rosemary and thyme. Thyme is often used heavily in the blend, as it flourishes in hot summer weather and many Provençal cooks use it liberally. The idea of a generic blend of herbs wasn’t developed until the 1970s when herb and spice companies wanted to capitalize on the French herb market. In Provence itself, a request for “Herbes de Provence” may be met with a blank stare.
When used fresh, Herbes de Provence can lend a distinctive freshness to dishes. Fresh herbs are somewhat more complex and aromatic than their dried counterparts and are usually sprinkled onto a plate at the last minute so they retain the flavour. Dried herbs are certainly acceptable when fresh herbs are not available, although they should be stored in a cool, dry place until needed. After six months to a year, herbs can also lose potency.
Many people enjoy growing distinct blends of Herbes de Provence in their gardens. In addition to providing a ready supply of fresh herbs for cooking, an herb garden is also highly aromatic, making the outdoors a pleasant place to be. Also, herb gardens don’t require much space and a small simple selection of herbs can even be grown indoors in a large planter in a sunny location.
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