Herbs de Provence, A Taste Of Summer In France

Herbs de Provence should be a pantry staple and should be used year round.  It is a fabulous blend of dried herbs typical of the Provence region of France.  It is amazing to think that this blend consists of common herbs, but together they are a heavenly combination.  Like curries, every household in France has their own combination, but it wasn’t until the 1970’s that it was combined into a single blend.  Traditionally, it starts with rosemary, thyme, and bay leaf and can include or not, savory, marjoram, oregano, chervil, dill, fennel, basil, sage, tarragon, or lavender.  Traditionally used as a rub to season meats, fish, potatoes, and vegetables, in my kitchen, I also love adding it to soups and stews.  It is so aromatic, but it is meant to cook with and not to be used as a finishing herb like you might use parsley. Cooking brings out the flavor of the different herbs.  My favorite uses, on roasted potatoes and grilled asparagus!


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