Mother Earth Living

The Aromatic Blend of Herbes de Provence

These herbs are gathered just as they come into flower and are used by the handful.
By Terri Pischoff Wuerthner
February/March 1994


Content Tools

Related Content

Sweet Potato Pancakes Recipe

These versatile, gluten-free potato pancakes are “naked”—both additive-free and unprocessed. Try the...

Fire Roasted Tomato-Basil Crab Bisque

Impress dinner guests with this easy-to-make creamy tomato and crab bisque.

Cooking with Greek Oregano: Breakfast Potatoes with Oregano

This tasty recipe for breakfast potatoes is lightly spicy and perfect for weekend mornings.

Have the Perfect Summer Picnic with Parsley Potato Salad

Reap the benefits of parsley with this Parsley potato salad, a delicious addition to any summer meal...

Herbes de Recipes:

• Potato–Herbes de Provence Soup with Buttered Leeks
• Crab Cakes de Provence
• White Beans with Herbes de Provence Cream
• Grilled Herbes de Provence Salmon Fillet Sandwiches
• One Cook’s Herbes de Provence
• Herbes de Provence Lemon-Chive Mayonnaise
• Lamb Roast with Herbes de Provence Crust
• Spinach and Watercress Salad with Baked Herbes de Provence Chèvre 

On the stony hillsides of southern France grows an array of wild herbs so fragrant that their scent even permeates the bouquet of Châ­teau­neuf-du-Pape, a full-bodied red wine of the region. These herbs are gathered just as they come into flower and are used by the handful to impart their distinctive aromas and characters to meats (particularly stews), poultry, vegetables, soups, and dishes containing tomatoes. For use out of season, they are collected separately, tied in bunches, and hung upside down in a warm, dark place to dry. When they are brittle-dry, the leaves are crushed and the stalks and tougher pieces discarded. The dried herbs are then blended in the desired proportions and stored in traditional terra-cotta jars, ready to use in hearty Provençal fare until summer returns and fresh herbs once again become available on the hillsides.

The composition of this heady, ­aromatic herb blend—herbes de Provence—varies from household to household: it may contain as few as five or as many as eleven different herbs. Thyme is always present, as, more often than not, are rosemary and savory. Fennel seeds and marjoram are usually found, sage and basil sometimes, mint, oregano, or bay leaf occasionally. The most surprising ingredient, however, is lavender buds. We’re most likely to associate this herb with the bath or the linen closet. In foods, we think of it in sweet dishes such as lavender cream or lavender jelly, yet it lends a clean flavor accent to the generally savory character of herbes de Provence.

When I first started working with herbes de Provence, I was dubious about including fennel seeds (not my favorite flavor) and lavender buds, but I needn’t have worried. Each herb in the blend contributes just the right degree of sweetness (rosemary, marjoram, lavender, basil, and mint), or spicy pungency (thyme, savory, fennel seeds, sage, oregano, and bay leaf), or both.

Herbes de Provence blends are available in specialty food shops and large supermarkets as well as by mail order; you may find them packaged in boxes or in attractive clay crocks. For an authentic flavor, check the label to see that the herbs in the blend have been imported from the south of France. One blend that I purchased tasted mostly of thyme and lacked the dis­tinctive character of others I had used. I called the manufacturer and discovered that the herbs had been grown domestically. The blend was nice enough; it just wasn’t herbes de Provence.

In the following recipes, I’ve used herbes de Provence with a wide range of dishes, some of which had never before been anywhere near Provence. The bean dish is based on a chili recipe, and the crab cakes are Cajun in origin. Lamb, of course, is fundamental to Provençal cuisine and takes readily to the traditional herb blend.

There are countless other possibilities. Try herbes de Provence on vegetables, in salads, and on pizza in place of plain basil or oregano; in soups, stews, and sauces; with cheese, poultry, and eggs. Start with about a half teaspoon for four servings, and increase to taste.

Herbes de Recipes:

• Potato–Herbes de Provence Soup with Buttered Leeks
• Crab Cakes de Provence
• White Beans with Herbes de Provence Cream
• Grilled Herbes de Provence Salmon Fillet Sandwiches
• One Cook’s Herbes de Provence
• Herbes de Provence Lemon-Chive Mayonnaise
• Lamb Roast with Herbes de Provence Crust
• Spinach and Watercress Salad with Baked Herbes de Provence Chèvre 

Terri Wuerthner lives in Santa Rosa, California, where she draws on the legendary fresh produce of the region for inspiration.


Previous | 1 | 2 | Next






Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.