Herbes de Provence



Herbes de Provence
I like the idea of buying in the open market  by
the ounce or in a cloth bag, avoid the wasteful
packaging.

One 5.5 ounce bag fills several jars



Remember that plastic can take up to
1,000 years to decompose in the landfill

  The famous mixture of herbes de Provence is sold in bags or by the ounce in markets in France and considerably lower cost than here.  This herbes mixture was unknown to our Grandmothers who used individually and with discernment, thyme, rosemary, basil and sage gathered from the garden.  This mixture was formulated in the 1970's.  I remember making my own mixture of herbs to use with wild game before I heard of herbes de Provence.  I keep a pretty big collection of glass jars and don't leave anything in plastic.  I put flour, sugar, sea salt, and coffee in glass.  I rarely buy canned products and recycle any glass containers (olive, pickle, jelly jars etc.). I am dividing the 5.5 ounce bags to share with friends.  Herbs do not 'go bad', they lose potency.  My theory is not to store herbs and spices in plastic, aluminum or tin and to avoid moisture, heat and light. I ruined many dishes when I first used herbes de Provence and have learned by trial and error.  I am including a few hints but I will say the' number one thing' is not to add after cooking is complete.
Fish is a tender meat and can easily take on the taste of the spice applied.  I like the results better to mix the herbs with a good quality olive oil and rub on with a light touch.
I don't use it with beef because the fennel is a little overpowering and if the spices are not cooked, they will take over the flavor.
I like it in soup, but only if I mix it with the stock and not sprinkle it in.  The flavors of the spice will infuse with the stock and when the raw meat is put into the pot, the spices will saturate the grain of the meat.
For chicken, I like to make a mixture of butter, olive oil and herbs and rub into the skin a few minutes before cooking, baked or grilled.  It gives the chicken a strong flavor of thyme.
It is great as a rub on lamb - lightly, not to overpower the lamb.
You can do wonders with an omelet and even a salad dressing.

Herbes de Provence mixed with
Olive oil and butter for poultry

I use 'a touch' in a creamy white wine butter sauce (beurre blanc). I picked up a tip on the cruise with the French chef who recommended using sauvignon blanc as a substitute for Chablis, unless it is French Chablis because the American Chablis is on the sweet side.
You can actually mix your own herbes de Provence, with dried marjoram, thyme, savory, basil, rosemary, sage, fennel seeds, tarragon, chervil and mint.  Portions and herbs vary with different recipes.  The American version uses lavender
I found this great recipe in with the herbes de Provence package the last trip to France.  You can buy this already made in the open market. Wonderful for hors d' oeuvres, summer picnics, hostess gifts. It is so easy but requires some planning.  Find a pretty jar and make one week in advance.

12 oz.bocconcini (small mozzarella balls)  we can even find them in Mexico
1 tsp. herbes de Provence
4 bay leaves
12 black peppercorns, slightly crushed
1 to 1 1/2 cups of good quality olive oil
Place the four ingredients in a glass jar and cover with olive oil.  Close securely and place in the refrigerator for one week and up to one month.  Bring to room temperature before serving and drizzle with a bit of olive oil and serve with crusty bread.

It is all about flavor so experiment and have fun!!!

Inspired while dividing the bags of herbes de Provence from St. Tropez.