The Herbs of Provence

The Herbs of Provence

When you drive through Provence in summer, you are surrounded by the unique fragrance of thyme, rosemary, oregano and other Mediterranean herbs. They can be used as seasoning all year round to give dishes a striking Mediterranean note.

Herbs of Provence (Herbes de Provence) is neither a protected designation of origin nor a specific mixture – every gardener, cook and market stall has their own blend. The plants often come from Balkan or North African countries. However, the mixture always contains basil, savory, bay leaf, oregano, rosemary and thyme. Lavender is a contentious issue amongst chefs – “too soapy” for some, “wonderfully flowery” for others. Provençal cuisine also uses tarragon, fennel, chervil, marjoram and/or sage in the mixture, depending on the preferences of the chef or the selection in the garden.

The herbs of Provence are perfect in game and poultry dishes, grilled meat and fish dishes, and vegetable soups. If the food is boiled, the herbs can be tied in a small bunch so that they are easier to remove after cooking. If the dish is roasted, the herbs can be liberally sprinkled over and under the food. As you would expect, the herbs of Provence taste best fresh, but the dried herbs still have plenty of flavour to bring the scent of southern France into your kitchen.

Text: Rainer Meier