Monday, May 20, 2013

Definition: Herbes de Provence

This week's word is:  Herbes de Provence

I've always wondered. . . what herbs make up Herbes de Provence?

According to
Formerly simply a descriptive term referring to herbs typical of Provence, in the 1970s, commercial blends started to be sold under this name. These mixtures typically contain savory, fennel, basil, thyme, and lavender leaves and other herbs, though lavender was not used in traditional southern French cooking.

Herbes de Provence are 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.

There are quite a few different recipes for making your own herb mixture that you can find online.

I was just curious to see what herbs some pre-packaged Herbes de Provence contain:
  • McCormick's:  rosemary, marjoram, thyme and savory
  • Dean & DeLuca's:  rosemary, marjoram, thyme, savory, basil, fennel and lavender

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