Herbes de Provence Premium

What are the Premium Herbes de Provence ?

Herbes de Provence are a mixture of four aromatic plants. They are used to flavour meats, ratatouille or tomato sauces.

The main herbs found in herbes de Provence are those that are also used in bouquets garnis.

The composition of a mixture of herbs of Provence differs according to the addition of certain aromatics to the mixture which constitutes the base of the herbs of Provence, namely:

1. Thyme
2. Rosemary
3. Oregano
4. Savory (aromatic celery)

The aromatics that are added to this base are

• Fennel
• Laurel
• Marjoram
• Celery
• Sage
• Basil
• ..

Did you know ? the term "Herbes de Provence" is a commercial name that is not protected. There is no official recipe. Only 10% of the herbs de Provence mixtures sold in France are grown in the country.

Harvesting Premium Herbs of Provence

The different varieties of herbs that make up herbes de Provence are harvested when the plants have reached maturity. In late spring and early summer for savory and rosemary, in July for oregano, while thyme can be harvested at any time out of flower.

Once harvested, the plants must be dried. Generally, they are tied up and then hung by their stems. The plants are considered dry once they crack. However, they should not crumble too easily.

It then remains to compose the mixture of herbs of Provence by respecting the following proportions:

27% rosemary (Rosmarinus officinalis)

27% savory (Satureia hortensias)

27 % oregano (Origanum vulgare)

19% thyme (Thymus)

Did you know? in France, 400 hectares are dedicated to the cultivation of Provence herbs.

The origins of Premium Herbes de Provence

The traditional recipe of Provence herbs was born in the Mediterranean. The herbs were then cultivated in the wild, harvested and then worked by hand.

It is in a book of Provencal recipes " La cuisine Provençale " by Jean-Baptiste Reboul that we find for the first time, the name of herbs de Provence. At that time, the basic composition of the 4 main herbs was not yet well defined.

It is in 1970 that we will discover the first industrial mixtures in the trade. For marketing reasons, the mixtures intended for the United States will include additional herbs like lavender.

Herbs of Provence are not subject to a Protected Designation of Origin (PDO), so they can be grown anywhere. However, the herbs of Provence having received the Label Rouge must meet a strict composition of the 4 main aromatic herbs: rosemary, savory, oregano and thyme.

With 400 hectares of French land dedicated to the cultivation of herbs de Provence, France and more particularly the South-East, cannot meet the demand. This is why today, the vast majority of the herbs of Provence marketed come from Asia, North Africa or Eastern countries.

Particularity of the 4 plants present in the Premium Herbs of Provence

The herbs of Provence have the virtues of the different aromatic plants that make up the mixture.

The benefits linked to the 4 main plants are those :

• Rosemary: this plant of the Lamiaceae family has been used since the 18th century in medicine, particularly in the navy, for its antimycotic, antibacterial and antioxidant properties. It helps digestion.
• Savory: it is used since Antiquity for condiment. It has vermifuge, digestive and antiseptic functions. It also has antiparasitic and antibacterial effects.
• Oregano: this herbaceous perennial plant of the Lamiaceae family has antiseptic properties and can be used to treat colds and flu. It also helps digestion.
• Thyme: common thyme has bactericidal properties. During the Egypt of the pharaohs, it was used burned to embalm the dead.
  
  

The herbs of Provence nowadays

Today, most of the herbs of Provence are sold and consumed dried. The 4 herbs that make up the base of the mixture have the particularity of increasing their aromas tenfold when dried.

How to use herbes de Provence in cooking ?

Herbs of Provence perfume the air as soon as the sunny days arrive. They are the star of the barbecue seasoning and will add a nice aroma to your grilled meats. They are also present in many Provencal recipes such as pan-fried vegetables, ratatouille or sauces made with sunny vegetables.

Our recipe ideas with Premium Provencal herbs

Want to discover how to use our herbs of Provence in cooking? Here is a 3-course menu where the herbs of Provence are honored.

The starter: Small salad of warm goat cheese and apricots with Provence herbs

A summery salad that can be enjoyed as a starter or as a main course. Toast your goat cheese toasts with a drizzle of olive oil and a pinch of herbes de Provence. Once ready, arrange them on a well-seasoned salad plate. Cut 2 apricots into quarters and fry them a little. Ideal with a dry white wine!

The dish: Roast chicken Provençal style with herbs of Provence

If you love the south, you've certainly discovered the secret of the chickens found in all good rotisseries. Take a free-range chicken and brush it with olive oil. Add salt and pepper to the inside of the carcass and insert 3 bay leaves. Sprinkle your chicken with herbes de Provence and place it in your oven. This recipe is accompanied by small potatoes on which you can also add our herbes de Provence.

Dessert: Roasted peaches with herbs

As a dessert, we suggest the baked peach with Mediterranean flavors. Cut your peach in half. Fry it in a hot pan or bake it for 5 minutes at 180°C, sprinkle with a few herbs de Provence and add a few flaked almonds. Excellent with cottage cheese or a scoop of vanilla ice cream.

How to store the herbs de Provence ?

Fresh herbs should be eaten quickly. To prevent them from going mouldy too quickly, we advise you to keep them in the refrigerator in absorbent paper, which should be renewed every day. Freeze-dried Herbes de Provence can be kept for several months in an airtight container. They should be kept away from light.