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Herbes de Provence SeasoningHerbes de Provence seasoning is a mixture made entirely of dried herbs which was created to mimic mixtures that come from the Provence region of France, and is used in French and European cooking, and which includes lavender which is not an ingredient used in the French cuisine from Southern France. The mixture was traditionally used for game casseroles and poultry in French and European cuisine, but can also be used for beef and fish dishes, and is great in soups and stews. This is a good mixture to use when a seasoning without any salt is desired.
The commercial blends were created in 1970 and given the generic name although similar mixtures are used in North Africa and China. The mixture should be added to dishes before or during cooking along with cooking oil such as olive oil and is not good to add once cooking is done, since the mixture infuses flavor into the dish prior to as a marinade or during cooking but doesn’t do much for the dish if added after cooking is complete. One basic recipe is: Herbes de Provence Recipe 4 teaspoon dried thyme 2 teaspoon dried marjoram 2 teaspoon dried parsley 1 teaspoon dried tarragon ½ teaspoon celery seeds 2/3 teaspoon dried lavender 1 crushed bay leaf Mix thoroughly and store in an airtight container.
This is just one version of the mixture, some others made use rosemary, savory, fennel seeds, oregano and basil.
For some great sections on herbs and spices some great references are: • The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill • Field Guide to Herbs & Spices by Aliza Green • Herbs & Spices – the cook’s reference by Jill Norman • The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill • Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
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