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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This is delicious on chicken & fish.
Being allergic to garlic this blend gives me all the flavors without garlic. Works especially well in my Ham and Beans.
This is my all-purpose go-to. Stew, pasta, chicken, soup, salad, even on a baked potato with sour cream. All benefit from Herbes de Provence. Now are there other herbs that might be better for each individual case? Of course! But … Herbes de Provence is sitting right there and it’s going to make the dish taste great, so…
My favorite way to use herbs to Provence is to enhance a vegetable soup. I also love to include it with anything cooked in butter. It is also my go to herb blend for making vinaigrette dressings. I have been using The Spice House herbs and spices for years now and love their quality and freshness.
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