Herbs de Provence
Herbs de Provence (pronunciation: /ɛrb də prɔˈvɑ̃s/) is a traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months.
Etymology
The term "Herbs de Provence" is a generic term referring to the mixture of herbs typical of the Provence region of southeast France. The term was first coined in the 1970s when these mixtures were first sold commercially.
Composition
Herbs de Provence typically contains rosemary, marjoram, basil, bay leaf, thyme, and sometimes lavender flowers and other herbs. The proportions vary by manufacturer.
Usage
Herbs de Provence are used to flavor grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavor into the cooked food. They are rarely used raw, as the flavors become more pronounced with the heat of cooking.
Related Terms
See Also
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