I took this week off as vacation, which means that I do some annual cleaning in the greenhouse, repotting South African bulbs and cyclamen, and cleaning out my kitchen cabinets - not very romantic. It also means that I usually order new spices and herbs, getting ready for autumn baking, pickle and canning season and the holidays when I usually realize too late that I am out of whole Nutmeg.As my order from Penzey's Spices arrived, it came along with a free bottle of 'Herbes de Provençe' - a mixture of herbs common in the south of France where is is reportedly used for everything from roasted poultry to custards. But curious me wanted to know more about this herb mixture, and what I found out might surprise you ( it surely surprised me).
|Basic Herbes de Provence consists of just a few herbs - tarragon, thyme, rosemary and oregano, in a 25% ratio.|
We should all be familiar with 'Herbes de Provençe', the herbal mix that many American know and have, but few know how to use ( try grilled meats, egg dishes and chicken breast). We know the mixture of dried herbes as it often comes in fancy containers, sometimes with a cork lid, or an olive wood scoop, and generally found at posh gourmet stores in fancy crocks with hand-written lables. In many ways, Herbes de Provençe is over-rated, with many chefs snubbing their noses at the mixture which really, can be created with a bit of every herb found in ones pantry already, but I've found that with just a little research, the story behind Herbes de Provençe is more like that of curry spice mixes - the 'idea' existed for a long time before a commercial mix ever became available, and also like many curry mixes today, the exact recipe can be a different brand by brand, or grandmother by grandmother, as the original Herb mixture was simple gathered from ones garden or countryside, and varied from valley to mountaintop. These herb mixtures can be a thumbprint of each creator, each home chef, or each grandmother.
I think it's time to deep dive into the "Frenchiest" mixture I can create myself, from my garden, and maybe you can create one too. Click below my journey into Provençe for more: