Food Chronicles: lavender

Thursday, July 10, 2008

Herbes de Provence

I have received many requests for a recipe for the Herbes de Provence I mentioned in the last post. Every cook has their own recipe, yet many are quite similar. Below find a good blend I like to use:

Herbes de Provence

1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Herbes de Provence is best made with dried herbs. Fresh herbs lose their flavor quickly, if cooked for longer than 20 minutes or so. I recommend using fresh herbs in marinades and fresh salads, or when cooking quickly. This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread. Store as you would other spices. Herbes de Provence makes a great bouquet garni.