Provençal Herbs

Provençal herbs are a healthy seasoning for savory dishes such as fish, various types of meat, steamed vegetables and salads. Their flavor stands out best when combined with olive oil.

The name of this spice blend comes from France, from the Provence region. It is prepared in many variations, but the base usually remains marjoram, basil, thyme, rosemary and lavender. Often added are oregano, savory, lovage, chervil, sage or tarragon. Its flavor can be further enhanced by adding fennel or even mint.

So let's take a look at several proven recipes for Provençal herbs...

How to Make Provençal Herbs

Making the spice blend is not difficult at all. You just need dried and crushed herbs and mix them in the correct ratio. The best option, of course, is if you can use home-grown herbs, which guarantee "organic" quality. They also tend to be much more aromatic than store-bought blends that have been sitting on the shelf for some time.

Provençal herbs made from your own home-grown herbs also make a very nice gift for any woman. In a linen bag with a label and a sprig of herbs, it makes a great impression.

If you don't have a garden, herbs can also be grown in pots and planters by the window. They are undemanding in terms of moisture and nutrients, look very attractive and also beautifully scent the air.

The classic blend, most commonly sold in stores, consists of thyme, marjoram or oregano, savory, rosemary and lavender. All ingredients must be crushed to approximately the same coarseness.

You will need:

4 tablespoons of thyme

3 tablespoons of marjoram or oregano

1 tablespoon of rosemary

1 tablespoon of savory

0.5 - 1 tablespoon of lavender (to taste, can be omitted)

Mix all ingredients thoroughly and you're done. The spice blend is best stored in the dark in airtight glass containers to prevent the aroma from evaporating.

If you enjoy new flavors and experiments, we recommend trying other variations of Provençal herb blends.

Fennel Provençal herbs:

3 tablespoons of marjoram

3 tablespoons of thyme

3 tablespoons of savory

1 tablespoon of rosemary

1 tablespoon of basil

1/2 tablespoon of sage

1/2 tablespoon of fennel (seeds)

Fennel has a very distinctive flavour, so handle this spice with care. It works very well in fish soups and braised meat.

Variation with Orange Zest

Ingredients:

1 tablespoon basil

1 tablespoon marjoram

1 tablespoon savory

1 tablespoon thyme

2 teaspoons orange zest

1 teaspoon bay leaf

1 teaspoon fennel

2 teaspoons lavender

pinch of white pepper

Orange zest and pepper give the blend a more exotic flavour.

Provençal Herbs with Chervil and Mint

Ingredients:

4 tablespoons thyme

3 tablespoons marjoram

3 tablespoons savory

1 tablespoon tarragon

1 tablespoon basil

1 tablespoon fennel (can be omitted for a milder flavour)

1 tablespoon chervil

1 tablespoon mint

1 tablespoon lavender

This spice blend is perfect for flavouring chicken, for example.