An ideal blend to create a tasty Mediterranean cuisine and to flavour your barbecues. We like their powerful aromas that are recognizable by all. A quality that makes the difference in your recipes!
Food pairing: Grilled meat, chicken, rice, fried vegetables, ratatouilles, vinaigrettes.
Dosage: A pinch is enough to embalm your dishes.
Packaging: 40g resealable bag - aroma preservation.
"Discover an original recipe for Provence herbs"
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Les herbes de Provence are a blend of four aromatic plants from the South of France. They are used to flavour meat, ratatouille or tomato sauces.
The main herbs found in Provence herbs are those that are also used in the composition of bouquets garnished.
The composition of a mixture of herbs of Provence differs according to the addition of certain herbs to the mixture that forms the basis of the herbs of Provence, namely:
The herbs that are added to this base are:
Did you know that? The term "Herbes de Provence" is an unprotected trade name. There is no official recipe. Only 10% of the herbal blends sold in France are grown in France
The different varieties of herbs that make up Provence's herbs 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 outside flowering.
Once harvested, the plants must be put to dry. Generally, they are tied up and hung by their stems. 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 hydrangeas)
27% oregano (Origanum vulgare)
19% thyme (Thymus)
Did you know that? In France, 400 hectares are dedicated to the cultivation of Provence herbs.
David Vanille's choice: I have chosen to offer you herbs from Provence by adding Basil to reinforce the Mediterranean notes. Tradition and taste are thus respected and bring to your dishes all the flavour of the herbs grown in Provence
The traditional recipe for Provence herbs was born in the Mediterranean. The herbs were then cultivated in the wild, harvested and processed by hand.
It is in a Provençal recipe book "La cuisine Provençale" by Jean-Baptiste Reboul that we find for the first time, the name of Provence herbs. At that time, the basic composition of the 4 main herbs was not yet well defined.
It was in 1970 that the first industrial mixtures were discovered in the trade. For marketing reasons, blends destined for the United States will include additional herbs such as lavender.
As Provence herbs are not subject to a Protected Designation of Origin (PDO), they can be grown anywhere. However, the Provence herbs that have received the Label Rouge must comply with 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 Provence herbs, France and more particularly the South-East, cannot meet the demand. This is why today, the vast majority of the herbs of Provence sold come from Asia, North Africa or Eastern countries
The herbs of Provence have the virtues of the different aromatic plants that make up the mixture.
The benefits associated with the 4 main plants are the following:
Today, most of Provence's herbs are sold and consumed dried. The 4 herbs that make up the base of the mixture have the particularity of multiplying their aromas tenfold once dry.
The herbs of Provence scent the air as soon as the sun comes out. Stars of barbecue herbs, they flavour your grilled meats. They are also present in many Provençal recipes such as vegetable stir-fries, ratatouilles or sauces made with vegetables from the sun
Want to discover how to use our Provence herbs in cooking? Here is a 3-course menu where the herbs of Provence are highlighted
A summer salad that can be enjoyed as a starter or main course. Grill your goat cheese toasts with a drizzle of olive oil and a pinch of Provence herbs. Once ready, place them on a well seasoned salad plate. Cut 2 apricots into quarters and fry them a little in the pan. Ideal with a dry white wine!
If you like the south, you have certainly discovered the secret of chickens that can be found in all good rotisseries. Take an outdoor chicken and brush it with olive oil. Salt and pepper inside the carcass and insert 3 bay leaves. Sprinkle your chicken with Provencal herbs and place it in your oven. This recipe is served with small potatoes to which you can also add our Provence herbs.
As a dessert, we offer you a Mediterranean-style oven-baked peach. Cut your peach in half. Fry it in a hot frying pan or bake it for 5 minutes at 180 °C, sprinkle with a little Provencal herbs and add a few flaked almonds. Excellent with cottage cheese or vanilla ice cream.
Fresh herbs must be consumed quickly. To prevent them from moulding too quickly, we advise you to store them in the refrigerator in an absorbent paper that you will have to renew every day. Freeze-dried Provence herbs can be stored for several months in an airtight container. They should be kept away from light.