Herbs de Provence
A mixture of dried herbs that may be typical of the Provence region of France, which is in the southern part of France, near Italy. There is no standard recipe for what goes into this, and thus the herbs can vary from shop to shop. Lavender is often included, as it is in ours, lending a fragrant aroma and taste.
Herbes de Provence are used to flavor meat, poultry, or grilled foods such as fish and meat, as well as vegetables and vegetable stews. Excellent on braised meats, beef tenderloin.
If you haven't tried our Herbs de Provence, (or if you have in the past) now is the time! As of Mother's Day (2012) we modified our recipe. We received some feedback that ours was, well...a little bland. With some research and testing, we came up with a great recipe that really pops with flavor and the feedback was fantastic! With grilling season here, it's great on meaty and robust fish and seafood such as Swordfish, Grouper, Tuna, Mahi Mahi, Clams and even Squid.
Another blend seemingly with French roots, as the name itself is French.
This blend is generally placed in a cheesecloth or muslin bag, and removed before serving. There is no one correct recipe, and like the other herb blends in this category, the herbs and flavor profile can vary. The herbs are blended to stand up to longer cooking times, and are often used in soups and stews.
We hand blend marjoram, dill weed, thyme, rosemary, oregano, basil, tarragon, savory and sage for a robust and full flavor.