Herbes de Provence

Herbes de Provence are a combination of herbs that are used in cooking and assoiciated with ththe cooking style of the south of France.  Each cook may create a slightly different blend but most often it contains bay, rosemary, and thyme as well as other herbs.   The rosemary, thyme and bay are the basic herbs found in every recipe.

 The blend is wonderful on almost any kind of poultry, lamb, or pork.  It is also often used with fresh tomatoes, vegetables and cheese.

One of the flavors that is associated with Herbes de Provence is lavender.  This slightly citrus flavored aromatic herb is not a traditional ingredient to the mix but was added to remind the tourists of the vast, fragrant lavender fields of the region.  The blend is often sold locally in terra cotta jars.

You may use it dry or fresh.  If fresh herbs are used they should be used by the handful rather than the spoonful.  A nice way to flavor grilled meat is to rub it with olive oil and then cover with the Herbes de Provence.  Throw a handful of the herbs on the hot fire and allow the smoke to permeate the meat.

• 1 tablespoon thyme
• 1 tablespoon chervil
• 1 tablespoon rosemary
• 1 tablespoon summer savory
• 1 teaspoon lavender
• 1 teaspoon fennel seed, crushed
• 1 teaspoon of dried orange or lemon peel
• 1 teaspoon tarragon
• 1 teaspoon marjoram
• 1/2 teaspoon oregano
• 1/2 teaspoon mint
• 2 bay leaves crushed

Mix together and allow to sit for 2 days in a covered container in a cool, dark place.  This will allow the flavors to blend and mellow out.

This makes about 1/3 of a cup. 

• 2 ½ tablespoons Herbes de Provence
• 2 tablespoons unsalted butter
• 1 tablespoon French Gray sea salt or other good sea salt
• 1 large roasting chicken
• 1 lbs bacon

Clean chicken. Pat dry. Carefully run your hands between the chicken meat and skin to loosen the skin. Try not to tear the skin.

Mash the butter, the herbs, and the salt together. Spread it carefully as evenly as possible under the skin of the chicken. Place an onion, cut in quarters, inside the body cavity. Put on a roasting rach. Cove the skin with the bacon, securing with toothpicks. Make sure all the skin is covered.

Roast the chicken at 325 about 15 minutes per pound or until a thermometer registers 165 when inserted into the thigh. Take the bacon off the chicken for the last 15 minutes of roasting time to give the skin a chance to crisp up.

Allow to stand 10 minutes or so before carving.

Serves 4-6

• Potato Gratin with Goat Cheese, Tomatoes and Olives
• Rachel Ray's Red Potato Oven Fries
• Roasted Asparagus with Herbes de Provence
• Rice with Herbes de Provence
• Pork Medallions with Herbes de Provence 
• More Recipes for Herbes de Provence 

Fresh herb blends make wonderful Christmas gifts.  Use small, decorative tins or Mason jelly jars  to hold the herbs and attach a small scoop to the side.  Tie the top with raffia.  Or sew small muslin bags and tie shut with a ribbon.  Whichever presentation you choose, it is sure to be an appreciated gift.