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. This blend is ideal for vegetables, especially eggplant and zucchini, and it holds up well in heartier dishes like braised rabbit or roast chicken. For a quick vinaigrette, mix 1 teaspoon with ¼ cup red wine vinegar and ½ cup olive oil. Ingredients: Basil, savory, thyme, tarragon, fennel, rosemary, oregano, dill, marjoram, chervil, lavender.
If you like Fines Herbes, but want a little *more* to it, here you go! All the culinary herbs you're used to, with just a little lavender to give it something extra. The floral-sweet flavor is the perfect undertone to the tangy herbs. Just like mushrooms add an extra umami layer to savory dishes, Herbes de Provence takes your food to another world!
We make Chicken Provençal soup from Rachel Ray’s “30 Minute Meals” using this Herbs de Provence. It has a beautiful flavor with the herbs and white wine. It’s very elegant, in my opinion, and delicious.
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