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Herbs of Provence

p3skyking
I love King Oscar sardines as they make a lot of different kinds and the quality is always consistently superb.
Got some of all including the Wild Caught Mediterranean Style.

Reading the ingredients, I saw a term I wasn't familiar with. I figured there may be a gourmet or two amongst the group that likewise had never heard it. It's Herbs of Provence and the web has several versions.

This one just reads well.



https://www.thekitchn.com/inside-the-spice-cabinet-herbes-de-provence-90003
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Comments

7 comments

Date Votes
  • p3skyking
    quote:Originally posted by GreatGuns
    I typically make a fresh batch three to four times a year, more if my emphasis on dishes has been predominantly French. I get all of my herbs fresh, dry them and store them in glass containers. Several are grown in our window boxes.

    Here's a good breakdown:

    4 tablespoons thyme
    3 tablespoons marjoram
    3 tablespoons summer savory
    2 tablespoons rosemary
    1 tablespoon tarragon
    1 tablespoon basil
    1 tablespoon fennel seeds
    1 teaspoon mint
    1 teaspoon chervil
    1 teaspoon mint
    1 teaspoon lavender

    [^]


    That looks like it would be killer on fish (as the sardines prove) and corned beef briskets. Eggs too. Thanks for posting.
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  • Riomouse911
    I order mine from here:

    http://www.goodthyme.com/herb-blends.php

    The Intensely Italian is fantastic for pasta sauces/pizza etc. I have probably gone through 5 or 6 of the 8oz jars over the past 15 years...

    [:p]
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  • He Dog
    We buy them at Penzey's, along with other good stuff.
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  • Marc1301
    I like to mix it with some good EVOO and use for dipping crusty bread in.
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  • yonson
    Herbes de Provence is a general term from French cookery that is made up of varying amounts of herbs which may or may not include all of the following, depending on personal tastes: savory, marjoram, rosemary, thyme, oregano, lavender flowers, fennel seed, basil, Italian parsley, tarragon, bay powder - possibly others. I see mint and chervil also mentioned. The first five are a good start but feel free to improvise according to what you like from personal experimentation.
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  • Brookwood
    All sounds good to my pallet except the fennel, IMO would give the mixture too much of a black licorice flavor.

    Although I don't mind the taste of black licorice for what it is, I never liked it's use in Italian sausage. Of coarse, my taste preference's are my own just like my opinions. Never much cared for the taste and flavor of CLOVES either. I blame it on the use of oil of cloves for my childhood toothaches!
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  • yoshmyster
    Always thought that stuff made closets and cars smell better than as seasonings.
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