Chicken under a Brick
Staff Tips & Tricks
- This blend is ideal for vegetables, especially eggplant and zucchini, and it holds up well in heartier dishes like braised rabbit or roast chicken.
- Mix with lemon juice and olive oil for a quick salad dressing or marinade.
- Toast + Goat Cheese + Herbs de Provence = The Perfect Treat.
- For a quick vinaigrette, mix 1 teaspoon with 1/4 cup red wine vinegar and 1/2 cup olive oil
About This Spice
Also known as Provencal herbs, this delightful mixture takes its name from Provence in southern France. Herbs grow abundantly in this region, and are used to great effect in the local cuisine. This blend is an easy way to bring the fresh, savory flavors of the south of France to your kitchen. Basil, tarragon, and chervil bring a bright sweetness, countered by the earthy notes of thyme and rosemary, while fennel and French lavender add a wonderful floral note.
Basil, savory, thyme, tarragon, fennel, rosemary, oregano, dill, marjoram, chervil, lavender.
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I use this spice on a cucumber, tomato, avocado salad using olive oil, lime juice & salt. SO GOOD!
The Herbs de Provence bought me straight back to the South of France.
The versatility of this spice is my go to for veggies!
The Herbes de Provence makes wonderful oil and vinegar salad dressings. Also a nice addition to scrambled eggs and egg salad.
This is delicious on chicken & fish.