Herbes de Provence is a mixture of dried herbs typical of the Provence region of Southern France.
The standard mixture typically contains savory, fennel, basil, and thyme. Lavender flowers are often found in mixtures sold in the United States. Lavender is not found in the original French version, but as Americans associate lavender fields with Provence, liberty is taken to create a unique North American blend.
But here’s where it gets interesting. Herbes de Provence as we know it really didn’t exist until the 1970’s. Sure the herbs themselves were used in various ways, sometimes all together, sometimes a few of them in various combinations, but a name wasn’t associated with the blend until the 1970’s.
For starters try Herbes de Provence under the skin of a chicken before roasting. How about ditching the colonel’s eleven herbs and spices for this blend in fried chicken? It even works wonders with plain bread to make an interesting stuffing.
One whiff and most of us are taken away to a far off place. So why not take ordinary weeknight dinners to new places with Herbes de Provence? We stock up on Herbes de Provence at Williams-Sonoma and Fairway.
John Lee is Black Tie and Flip Flops’ Raconteur-In-Chief: the World of food is his playground ~ the whole world! Having a Navy Dad gave John the passion to discover the world. Whether in one of Mr. Boeing’s flying machines, as an armchair traveler with a great book, or a plate beaming with the exotic flavors and fragrances, his day is all about discovering the world and sharing the stories with everyone he meets.