Herbes de Provence
A herb blend that smells of the south of France: thyme, savory, rosemary, oregano and a little basil. That is the make-up of the blend carrying France's Label Rouge quality mark; lavender, now associated with herbes de Provence, by most accounts entered the blends mainly outside France — add it if you like. A homemade blend from freshly bought herbs usually smells stronger than a ready-made one that often sits on the shelf for ages. It seasons roast chicken and lamb, ratatouille, tomatoes, potatoes and grilled fish.
Your own work in that: 10 min.
- Measuring 5 min
- Crushing 5 min
- Mixing 5 min
Step by step
0 / 8 doneCheck the herbs
Smell the dried herbs — they should be strongly fragrant. Herbs that have lost their aroma and colour will not make a good blend.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
Measure the herbs
Measure the thyme, savory, oregano and basil.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
Thyme, savory, oregano and basil.Crush the rosemary
Crush the rosemary in a mortar or chop it with a knife — the hard needles are unpleasant in food.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
Rosemary needles broken down.Crush the lavender
If using lavender, rub it between your fingers. Use only culinary lavender and very little — too much easily dominates and gives a soapy taste.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
Mix
Mix all the herbs in a bowl, rubbing them lightly between your palms to release their oils.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
Jar it
Spoon the blend into an airtight jar and keep it somewhere dark and cool, away from the hob.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
A jar in a dark cupboard — the aroma lasts longer.How much to use
For 1 kg of meat or vegetables to roast, 2–3 teaspoons of the blend is usual, with olive oil, salt and garlic.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
Rub before using
Before adding to a dish, rub a pinch of herbs between your fingers — the aroma will be stronger.
Ingredients: 3 tbsp dried thyme · 3 tbsp dried savory · 3 tbsp dried rosemary · 3 tbsp dried oregano · 1 tbsp dried basil · 1 tsp culinary lavender flowers (optional)
Before you start
From your own herbs
In summer you can dry garden herbs: tie sprigs into bundles and hang them somewhere airy and shady for 1–2 weeks. When they crumble in your fingers, strip the leaves.
How to use
The blend suits roast chicken and lamb, ratatouille, roasted tomatoes and potatoes, grilled fish and dipping oil for bread.
Storage
The blend keeps its full aroma for about 6 months, then gradually fades — better to make it in small batches.