Generally Speaking Herbs de Provence Is an Essential Ingredient for French Cuisine!

It is in fact a traditional blend of herbs used in France, and especially in the South for cooking.

The French Riviera is a region known as a rising star in the culinary world.

The term Provencal refers often to foods cooked in the style of our region from the Italian border to Marseille: the South of France.

Even if local people are still fighting to define the borders of our region.

Our region is vastly different from the North of France where dairy fat, animal fat, butter, cream and cheese are incorporated into most dishes.

The heavier foods from the North of France are what most foreigners equate with French dining.

Lucky for us, Chefs are becoming inspired by the South of France.

Lucky because olive oil, herbs, vegetables, and seafood are mainstays in the Provencal diet.

This means healthier cuisine!

How to

• 2 tablespoons of dried thyme.
• 2 tablespoons of dried tarragon.
  
• 1 tablespoon of dried summer savory.
• 1 tablespoon of crumbled dried orange zest.
• 2 teaspoons of crushed fennel seeds.
• 1 teaspoon of celery seeds.
• 1 teaspoon of dried and crushed lavender buds.
• 1/2 teaspoon of freshly ground white pepper.
• 1 crushed bay leaf.

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Just Notes

They are variations, the How To above is the one I learnt from my grand-mother when I was a kid.

Today people buy them on the markets or in the supermarkets.

In the old days, people were used to make our own at home, everyone having its own secret recipe.

Personally, I make my own following my grand-mother recipe.

I can definitely say that mine are different that the one I found already prepared.

Anyway if you make yours at home, you can keep them for months.

You do not have to make them every time when needed in your dish!

Last note: this herbs go mainly with every dish you can think of, from roast chicken to vegetarian stew

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