Herbes de Provence

Herbes de Provence or Provencal herbs is a mixture of dried herbs from Provence invented in the 1970's. The mixture typical contains savory, fennel, basil, thyme and lavender flowers and other herbs. Some cooks maintain that lavender is an essential ingredient of true herbes de provence. The proportion vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. This herb combination captures the flavors of the sunny South of France.

Herbes de Provence are used to flavour 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 flavour into the cooked food. They are rarely added after cooking is complete. Herbes de Provence are often sold in a larer bags than othe herbs, and the price is Provence is considerably lower than other herbs.

Provencal cuisine has traditionally used many herbs, which were often characterized collectively as 'herbes de Provence', but not in standard combinations, and not sold as a mixture. It was in 1970's that standard mixtures were formulated by spice wholesalers, including notably Ducros in France now part of McCormick & Company. (Source: Wikipedia)

HERBES DE PROVENCE
INGREDIENTS:
3 Tablespoon Oregano
3 Tablespoon Thyme
3 Tablespoon Savory
2 teaspoon Lavender
1 teaspoon Basil
1 teaspoon Sage
1 teaspoon Rosemary