#AtoZChallenge: #Cooking Terms – Herbes de Provence

Herbes de Provence is a mixture of spices made up of herbs found primarily in South-East France.  It can be used to flavor a variety of items including meats and vegetables.  It can also be used in dressings and sauces.  In fact we almost used it to flavor green beans for a family meal but instead decided to go with a different seasoning.

I came across these two Herbes de Provence recipes

http://theherbgardener.blogspot.com/2008/01/make-your-own-herbes-de-provence.html

• 5 tablespoons dried thyme
• 3 tablespoons dried savory
• 2 tablespoon dried marjoram
• 5 tablespoons dried rosemary
• 1 ½ tablespoons dried lavender flowers

http://homecooking.about.com/od/allherbrecipes/r/blherb9.htm

• 3 Tablespoons dried marjoram
• 3 Tablespoons dried thyme
• 3 Tablespoons dried savory
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seeds

Herbes de Provence can be bought pre-made, commercially.  One company that sells this mixture is  McCormick & Company

Originally the term “Herbes de Provence was descriptive of herbs of Provence (in South East France).  In 1970  the mixture of spices was formulated into the  “Herbes de Provence” mix that is commercially sold today.  Because the name is generic, there is no guarantee that the mixture of herbs actually came from Provence.  In fact, it is just as likely that it came from central and eastern Europe, North Africa, and China.

Source:

http://en.wikipedia.org/wiki/Herbes_de_Provence

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Join me on an A to Z Journey of Cooking Terms throughout the month of April.