Herbes de Provence, 10g
Ingredients: greens of basil, marjoram, rosemary, sage, savory, oregano, thyme, mint.
"Herbes de Provence" is an aromatic mixture of dried Provencal herbs and spices, which traditionally includes basil, marjoram, rosemary, sage, savory, oregano, thyme, mint. The mixture of "Herbes de Provence" is most often used in French cuisine, although the flavors also combine well with Mediterranean cuisine.
This mixture of herbs originated in the Provence region of southern France. Initially, the term "Herbes de Provence" describes a general multi-purpose mixture of herbs grown in the Provencal region during the summer. The mixture became popular and got a more definite mixture of herbs in the 1960s, when Julia Child included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook “Mastering the Art of French Cooking”. In the 1970s, the French brand Ducros began packaging and selling a mixture of spices herbes de Provence abroad.
To make your own aromatic blend of dried Herbes de Provence, you will need:
Thoroughly mix all dried and chopped herbs and spices, store the mixture in an airtight container and use it to prepare your favorite dishes. You can buy ready-made Herbes de Provence of TsvetAromat TM in grocery stores or make the mixture of herbs to your liking easily, also you can personalize a mixture of herbs and spices according to your personal taste or the specific dish you are cooking.
"Herbes de Provence" are traditionally used in dishes such as fried chicken, fried lamb, fried fish and fried vegetables. Make your dishes more original by including a mixture of "Herbes de Provence": Season meat or fish. Grease the meat with olive oil, season with salt and herbes de Provence and fry, stew or bake according to your preferences. Add this blend of herbs and spices to soups, stews, sauces and salad dressings for extra olive flavor.
Add a pinch or two of Provence herbs to the charcoal of your grill when they are hot to fill the smoke with aroma. Learn simple flavor combinations. Some herbs go especially well with certain foods, and making your own herbs mix from Provence allows you to experiment with different ratios for different dishes. Try a mixture of tarragon for fried chicken, a mixture of rosemary for fried lamb chops and a mixture of fennel for fried fish.
Weight 10 g.
