On my various trips to France over the years, I usually come home with some Herbes de Provence, usually in those pretty little clay jars.
They make great gifts and everybody likes getting them.
Herbes de Provence are the perfect assemblage of dried herbs that make any stew, soup, meat, poultry or fish dish feel like you have stepped right into the south of France.
I never thought much about what exact herbs are included so I looked it up and was interested to discover that Herbes de Provence can include up to 12 ingredients.
I also learned that lavender is not usually included in the original French recipe, but was added to North American grocery store brands.
With all those ingredients, no wonder most of us buy them ready-made.
Make Your Own Herbes de Provence
In fact, her website www.studiobotanica.com is a fascinating resource explaining the wonderful healthful (and delicious) properties of various herbs.
Below is Carol’s recipe for Herbes de Provence, and an excerpt from her latest book.
Herbes de Provence by Carol Little, R.H.
“This classic herbal blend from the south of France is easy to make and enjoy all summer long. There are several versions of this special blend. This is the one I have been making for years, and it’s a delight to use!
Make extra and your friends will love you! It couldn’t be easier. Grow herbs. Harvest. Dry. Measure and add to a bowl. Mix with your hands. Pour into a glass jar + label.
1 tbsp dried lavender owers 1 tbsp dried marjoram
2 tbsp dried parsley
2 tbsp dried oregano
1 tbsp dried rosemary
2 tbsp dried savory
3 tbsp dried thyme
Other versions of Herbes de Provence include basil, bay leaf, chervil, and fennel! Essentially, it’s a flavourful combination of herbs, which grow in abundance not far from the sea in Provence.
Whichever version you make, I hope you’ll agree, it can elevate our meals! Imagine the satisfaction of growing all of these herbs yourself!”
Stephen Cooks French
I also could not resist contacting my best Instagram pal, Stephen, who lives in the UK and cooks French.
He kindly sent me the ingredients for his Tian Provencal, a vegetable tart (no crust) made with Herbes de Provence.
Stephen uses tomato sauce laced with garlic and herbes de Provence along with finely sliced tomato, eggplant, and zucchini with olive oil.
On my list to try.
FYI – Stephen takes the most tantalizing pictures of his dishes!
You can find them on Instagram at #stephencooksfrench.
Have you Registered for my Upcoming Live Interview?
How to Retire to Provence
Tuesday, September 14th, 2021
12:30 EST/9:30 am Pacific/6:30 pm Paris/5:30 London
Gayle Smith Padgett, a native of Washington state and author of Passion For Provence,
will relate with her witty candour and humour how moving to France
was an unlikely choice for an American who studied Spanish and Latin American Studies,
lived in Mexico and South America and worked in Germany for half her career.
Yet it happened and now she and her husband Ralph have happily settled into the charming town of Saint-Remy-de-Provence.
Follow Gayle on her website at https://gaylesmithpadgett.com/
Note: I am a professional journalist and I search out only the most interesting and accomplished guests who agree to be interviewed based on my reputation. As a result, there is a small Admin Fee for this Live Broadcast. For more information about the WOMEN OF GLOBAL INTEREST series and upcoming Guests, click HERE
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Diana Bishop the founder of The Success Story Program and A Woman of a Certain Age in Paris as well as a well-known correspondent with over 25 years working for CTV, CBC News, and NBC News. She loves travel, writing, and all things Parisienne.