A traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Herbes de Provence is a good addition to any dish from the Mediterranean region. It is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting. Add to a pizza sauce or sprinkle over game or kebabs before roasting.
While taking its origins from France, Herbs de Provence pairs well with foods in the Mediterranean cuisines as well. The herb mix started as a general multipurpose blend. The blend, then labeled officially as the Herbs de Provence, thanks to the Julia Childs cookbook “Mastering the Art of French Cooking.”
Creative uses for this blend include seasoning of meat and fish, whisk it into soups, stews, sauces and salad dressings for extra flavoring. You can also sprinkle it on the coals in the grill to add extra flavoring to the smoke.
Flavors in this Herbs de Provence blend can be altered to create slightly different flavors. Add additional tarragon to create a more beautiful blend for roasted chicken, rosemary for lamb chops or fennel for fish.
Learn more about what can be done with your Herbs de Provence and Fines spice blend in the Julia Childs cookbook “Mastering the Art of French Cooking”