Spicewalla Herbs de Provence
Spicewalla Herbs de Provence
Made with a fresh mix of Basil, Parsley, Marjoram, Lavender, Rosemary, Sage, Savory Herb, Thyme, this fresh, herbaceous, and fragrant spice is your class and versatile french summertime rub, just with fresher ingredients. Try it on oven-roasted chicken, vegetables and potatoes.
Julia Child's popular cookbook Mastering the Art of French Cooking included a recipe for Poulet Sauté aux Herbes de Provence. This herb mixture originated as a mixture of spices grown in the Provence region of Southern France. It grew in popularity and eventually became more defined with just these 8 spices, although you can find slight variations in different parts of the world.
Spicewalla has stuck to the classic version, which grew in popularity after Julia's Childs cookbook put it into the spotlight. Still popular today, this fresh herb mixture is very versatile.
- Use it on meat or fish. Coat the meat in olive oil, season with kosher salt and Herbs de Provence, and grill, sear, or roast according to your preference. Great with lamb, chicken or fish.
- Add it to your vegetables. In a large bowl combine vegetables, coat with olive oil, balsamic vinegar, Herbs de Provence and salt and pepper to taste. Spread evenly on a baking sheet and roast for approximately 30 minutes or until vegetables are cooked through, stirring frequently.
- Incorporate it into liquids. Whisk Herbs de Provence into soups, stews, sauces, and salad dressings for extra Provençal flavor.
- Sprinkle it onto the grill. Add a pinch or two of Herbs de Provence to the coals of your grill when they’re hot to infuse the smoke with flavor.
