Do I want Herbs de Provence?

[BFletcher]

Do you love it? Should I try it? Is there a particular offering that's preferred? Thx

 

[GrantT]

We personally love it and add it to all sorts of recipes...especially on pork roasts and poultry - smothered in olive oil, salt, pepper, and HdP...so good!

Finding *good* HdP can be a little tricky though as it is a blend of herbs so you never always know what you are going to get. We have started to make our own. I find a lot of the commercially sold often are blended with lavender (or too much lavender) for our liking....

It's easy to make your own if you have an assortment of herbs...

Here are some of the blends we have been trying (or going to try)...

Herbs de Provence Recipe Blends

Recipe 1 Ingredients
3 tablespoons dried thyme
2 tablespoons dried chervil
2 tablespoons dried marjoram
2 tablespoons dried basil
1 tablespoon dried rosemary

Recipe 2 Ingredients
3 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
2 tablespoons dried parsley

Recipe 3 Ingredients
4 tablespoons dried thyme
1 tablespoon fennel seeds
2 tablespoons dried rosemary
3 tablespoons dried marjoram
3 tablespoons dried savory
1 tablespoon dried tarragon
1 tablespoon dried basil
1 teaspoon dried chervil
3 tablespoons Kirkland No Salt Seasoning (added to cut florals down)
1 teaspoon dried mint (optional) - didn’t add

Recipe 4 Ingredients
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
2 tablespoons dried savory
2 tablespoons dried rosemary

Recipe 5 Ingredients
1 tablespoons dried thyme
1 tablespoons dried savory
1 tablespoons dried marjoram
1 tablespoons dried basil
2 tablespoons dried rosemary
1 tablespoons dried sage
1 tablespoons cracked fennel seeds

 

[Dwain Pannell]

I use Penzy’s HdP. Great stuff.

 

[Timothy F. Lewis]

Fletch, YES! I use Penzeys and I like it quite a bit.
Very versatile pantry ingredient. The lavender can be so “unexpected”!
Search a Jacques Pepin Spatchock recipe. His is an oven driven recipe which is incredible! Done in a kettle in a cast iron skillet... in the old days, I would have used it as a “seduction dinner”!
Those used to include “Truite en bleu”, “Rack of Lamb en Croute” and when lucky, beautiful omelette for breakfast with champagne. Or a “Basque pancake” much more exotic than a Dutch baby, filled with strawberries and bananas with whipped cream!

 

[John K BBQ]

Thanks for posting this thread - Herbs De Provence is a great seasoning - I have used it before but I haven't lately. I might go get some this week. I feel as though I'm in a bit of a flavortown rut and this is what I need to get out.

 

[Bob Correll]

It contains rosemary, so no way in heck will we use it.

 

[Joan]

We personally love it and add it to all sorts of recipes...especially on pork roasts and poultry - smothered in olive oil, salt, pepper, and HdP...so good!

Finding *good* HdP can be a little tricky though as it is a blend of herbs so you never always know what you are going to get. We have started to make our own. I find a lot of the commercially sold often are blended with lavender (or too much lavender) for our liking....

It's easy to make your own if you have an assortment of herbs...

Here are some of the blends we have been trying (or going to try)...

Herbs de Provence Recipe Blends

Recipe 1 Ingredients
3 tablespoons dried thyme
2 tablespoons dried chervil
2 tablespoons dried marjoram
2 tablespoons dried basil
1 tablespoon dried rosemary

Recipe 2 Ingredients
3 tablespoons dried thyme
2 tablespoons dried savory
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
2 tablespoons dried parsley

Recipe 3 Ingredients
4 tablespoons dried thyme
1 tablespoon fennel seeds
2 tablespoons dried rosemary
3 tablespoons dried marjoram
3 tablespoons dried savory
1 tablespoon dried tarragon
1 tablespoon dried basil
1 teaspoon dried chervil
3 tablespoons Kirkland No Salt Seasoning (added to cut florals down)
1 teaspoon dried mint (optional) - didn’t add

Recipe 4 Ingredients
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed
2 tablespoons dried savory
2 tablespoons dried rosemary

Recipe 5 Ingredients
1 tablespoons dried thyme
1 tablespoons dried savory
1 tablespoons dried marjoram
1 tablespoons dried basil
2 tablespoons dried rosemary
1 tablespoons dried sage
1 tablespoons cracked fennel seeds

Notice that all 5 recipes call for rosemary. The nice part of that? When you make your own, you can leave it out. Try to do that with store bought. lol

 

[Dwain Pannell]

No rosemary? We grow rosemary we use it so much. The main stalk on our rosemary bush is as big around as my wrist.

 

[Bob Correll]

No rosemary?

To some folks, like my wife and I, rosemary tastes like pine needles.
I also will never cook on a cedar plank.

 

[Dwain Pannell]

I hear you. That’s another thing we use a lot of. Bourbon glazed Salmon is awesome on a cedar plank.

That reminds me: I haven’t cooked cedar planked bacon wrapped meat loaf in a while.

 

[Timothy F. Lewis]

To some folks, like my wife and I, rosemary tastes like pine needles.
I also will never cook on a cedar plank.

Well, the world would be a very dull place if we all liked the same things. I am not fond of plank cooked salmon as much as many people but, I do like bacon wrapped meatloaf on a plank.