A Taste of France

French chefs reach for herbes de Provence to season special recipes. Now you can, too.

When I saw the lavender in my garden is getting quick to bloom , I was reminded of one of the most memorable gifts I ’ve ever get — a jar of homegrown herbes de Provence . I cherish that small jarful of immix dry herbaceous plant and opened it only when I desire to summate a French flair to an ordinary recipe .

There are in all probability as many recipes for herbes de Provence as there are French cooks . Containers of herb mixtures can be purchase at specialty shop , but it ’s light to spring up your own by planting all the herb in this traditional blend .

One particularly aromatic mixture includes summer savory , fennel , rosemary , Basil the Great , thyme , Origanum vulgare , andtarragon . Some originative gardeners enjoy addinglavender flowersto the mixture as a admonisher of the Acre of beautiful lavender field of study growing in the south of France . I have to admit — that ’s my favorite part of the formula .

To make your own special blend , perform these actions :

For cooking , bring by the pinch or teaspoonful to turn ordinary potato salad into French potato salad , create spicy sauces or add to rice and veg ravisher ( like green bean ) during cooking . Use by the tablespoon as a hitch for temper large cuts of meat , like a whole chicken or bomb . Mix with olive oil colour to skirmish on Pisces , chicken or porc before grill .

Bon appétit !

For more on this subject , record Herb Blends to Grow for the Cook ’s Delight …

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