24 October 2006

Herbes de Provence

My French Kitchen in America is almost never without an ample supply of herbes de Provence, even if I have to make them myself.

The basis for herbes de Provence are rosemary, thyme and bay leaf. Other additions are usually marjoram, basil, summer savory and fennel. I like it best when culinary lavender is included.

Now that I live in a small town, this blend is difficult to find locally. I usually buy a jar whenever I visit a Penzeys outlet, usually in Madison, or buy them online.

Fortunately, they are available from Esprit du Sel, blended with sea salt for about $8 at a local supermarket. In this form, I use them to flavor and draw moisture from cut-up eggplant before making ratatouille. Herbes de Provence make a great rub for summer grilling. Lately, I've run across recipes for turkey using herbes de Provence. Since my husband wants ham for Thanksgiving, I'll have to find another way to work them into the menu.

When I blend my own herbes, I use this mix:


  • 1 Tablespoon dried basil
  • 1 Tablespoon dried thyme
  • 1 Tablespoon marjoram
  • 1 Tablespoon dried summer savory
  • 1/2 Tablespoon rosemary


To taste:
lavender buds
fennel seeds
dried sage

Note: Yesterday, our three-year-old iMac refused to boot. We are taking it to the nearest Apple repair shop tomorrow, which means an out-of-town trip. I'll be able to shop at a larger supermarket and visit some specialty shops.

How will I survive what is likely to be a two-week period without a home computer? Yikes!

7 comments:

christine said...

Thanks for this great recipe Mimi. I like to make my own Herbes de Provence and I grow lavendar just for that purpose. Somewhere along the line I lost my recipe and had to buy a jar. Now that I've got yours I can go back to making my own.

christine said...

Oops, spelled lavender wrong. I hate that.

Mimi said...

I do that all the time!

Wow! I am really having a hard time blogging from different computers. I cannot visit other blogs and comment, and I cannot post photos or anything from work, even though it looks like I can. Very confusing!

I think it may be blogger, because I've tweaked and posted from work before (Sshh. Don't tell my boss.)

We hope to have our iMac back and running soon.

Jann said...

This is a wonderful idea.....just make up a batch of this to keep and always have on hand! Did you get your iMac yet? Happy cooking!

Mahek said...

hi
mimi
how is your computer now hope it starts working soon

Teresa said...

Oh my! Whodathunk? Here I am looking for a recipe for herbs de provence and I get connected with a Wisconsinite; in Green Bay no less!
I have been living in Seattle for 30 plus years now. Green Bay is the home of my childhood and my dozens of relatives who are still there. The herbs are for roasted asparagus I plan of making on Easter. Thanks so much!

Anonymous said...

I FOUND THE LAVENDER FLAVOR TO BE TOO STRONG ... IS QUALITY CONTROL SUCH THAT THIS IS THE INTENDED INTENSITY, OR SHOULD I BE BLENDING THE HERBS?