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herbes de Provence

[EHRB duh proh-VAWNS] An assortment of dried herbs said to reflect those most commonly used in southern France. The blend can be found packed in tiny clay crocks in the spice section of large supermarkets. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage summer savory and thyme. The blend can be used to season dishes of meat, poultry and vegetables. See also herbs.

 
 
Wikipedia: herbes de Provence

Herbes de Provence (Provençal herbs) are a mixture of dried herbs from Provence invented in the 1970s.[1]

The mixture typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture.

Herbes de Provence are mostly used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.

Herbes de Provence are often sold in larger bags than other herbs, and the price in Provence is considerably lower than other herbs.

Provençal cuisine has traditionally used many herbs, which were often characterized collectively as "herbes de Provence", but not in standard combinations, and not sold as a mixture:

...the famous mixtures of herbes de Provence... were unknown to my Provençal grandmothers, who used, individually and with discernment, thyme, rosemary and savory gathered in the countryside.[2]

It was in the 1970s that standard mixtures were formulated by spice wholesalers, including notably Ducros in France (now part of McCormick & Company).

See also

Notes

  1. ^ Laget, p. 134
  2. ^ Laget, p. 138

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