I've tried many blends and I'm still looking for more. Anyone have a traditional family blend that they would like to share? Merci beaucoup/Thanks muchly.
Herb de Provence Blend
Hi Dalianut---Here is one from my files that I copied and saved for ages, but don't remember ever making. So, try at your own risk. LOL
Herbs de Provence
All dried and lightly crumpled
3 T oregano leaves
3 T savory leaves
3 T thyme leaves
2 T lavender flowers
1 t basil leaves
1 t rosemary leaves
1 t sage leaves
Combine, mix well, store in small airtight jars away from sunlight.
What would you use herbs de provence for? It sound great, but I wouldn't want to eat a potpourri, ha ha.
vbuffy I use it in broths, soups, salad dressings, and coq au vin which is traditionally made with rabbit but is just as fabby with chicken. Alot of blends are thyme based so anything which calls for a herbal blend that is thyme based I will try a herb de provence blend to experiment. I'm a rosemary fan with fish so I'm now trying a pumped up rosemary blend in sauces for fish. LOL I wouldn't eat popourri or a sachet either. I store it in sachets in jars so I can remove it from clear broths or dressings but for alot of things I just break open the sachet and dump it in. ps it doesn't do well in marinara sauce. (I was obviously having a herbie winter breakdown at the moment I tried that). I am working on a blend for bruschetta though ^_^
I put Herbes de Provence in my chicken salad. Don't ask for amounts, but basically, cut up roasted chicken, celery, herbs de provence, mayo, halved red grapes and toasted almonds. Yummy!
that does sound yummy herbalbetty. I'll try that.
Dahlia, you bring the bruschetta, I'll bring the chicken salad!
Potagere
Jul 18, 2008
Oh, gosh, I use it in almost everything---from scrambled eggs to spaghetti sauce; moules mariniere to poultry dressing; fish soup to daube au boeuf! Couldn't live without it!
I usually buy it from one of the spice vendors at the weekend market, but, since I have all those herbs in the garden, I'm going to try beebonnet's recipe! I never knew there was basil in it! In my experience, basil doesn't dry too well, but I'll try again!
You know---Basil doesn't dry well, does it? I have tried freezing it in ice cubes, too, but that wouldn't work for the Herbs de Provence. My best way, though, is to dry it on paper towels, slowly. I nestle the leaves into a basket lined with the paper towels and put it on top of my microwave until dry. Then I store them in the whole leaf and crumple them when I need them.
(Still doesn't come close to fresh.) I do lots of herbs that way. I just keep it going all season.
Potagere
Jul 18, 2008
Thanks, bee!
I've got 3 different basils out in the garden, and LOTS of it, so I'll give this a try. Might even mix up some HdP using Thai basil and see how THAT goes!
I put it in the oven once it cools down after the bread comes out and it keeps its flavour and smell pretty good. This year I'm going to try hanging one plant upside down again. I tried it before and it didn't work very well but its working for others. Mine just wilts and yellows when I try it like beebonnet. I must not be drying it properly or something. Why is it so tough I wonder? Too much natural oils?
I'll bet you could coarsely mince an HdP mixture in the food processor, add a little olive oil, and freeze like pesto in an ice cube tray (maybe in mini cubes -- sounds like powerful stuff)... I do this with a lot of other herbs, and it beats any other way of preserving them that I've tried.
I'm trying your method for a few things for the first time this fall critter. Thanks.
I think you'll be pleased with how well the flavor stays... if you've ever frozen pesto, you should have confidence about the method! :-)