Herbes de Provence : Provencal Herbs

Herbes de Provence are a fragrant blend of herbs native to the hills of southern France.  During the summer season fresh herbs are used in cooking, but the dried herbs are also wonderful and convenient for year-round use.  Typically dominated by thyme, the traditional blend includes various proportions of basil, savory, and fennel.  There is much debate as to whether lavender was included in the original Provencal blend or merely added for the benefit of American tourists who visited the region.

The French purveyor, Aux Anysetiers du Roy, was originally established as a fashionable restaurant located in the heart of Paris, near Notre Dame (45 Boulevard Saint-Germain).  During the 1960s, celebrities and artists such as Salvador Dali, who once signed a pot of herbs, frequented there.  The family Lombard, natives of Provence, have now created an exquisite line of potted herb products as well as a line of decadent chocolate fondues. 

Classical French cooking insists that herbs should accent and compliment a dish, but never dominate it.  This blend of Herbes de Provence is a fine addition to Mediterranean-inspired cooking.  Add zest to your sauces, soups, stews, and grilled pizzas; use with olive oil to coat chicken or fish; rub beef, veal, or lamb with olive oil, season with salt, pepper, and Provencal herbs, then sear and finish in the oven.  Add flecks to fresh goat cheese drizzled with honey.  The possibilities are endless.  Truly a gift for every cook's spice cabinet.