Many people are captivated by Provence — not just its beauty but also its style, wine, and cuisine. At the heart of Provençal dishes are the herbs of Provence, which have been growing there for over 2,000 years.
The fundamental herbs include:
- Thyme
- Rosemary
- Savory
- Marjoram
- Oregano (wild marjoram)
- Sage
- Basil
- Fennel
- Tarragon
- Bay leaf
- Lavender
Thyme is undoubtedly the leader among them.
Apart from aiding digestion and relieving spasms, thyme is the most versatile herb, enhancing everything from vegetables and fish to meat and sauces.
Next in popularity is rosemary. Its strong, rich aroma wonderfully complements lamb and potatoes. Savory is used in hearty stews and dishes with beans or legumes, while marjoram is an essential companion to any type of meat.
Herbes de Provence, the herbal gold of Provence, is often a blend of traditional aromatic herbs that bloom in the mountains of southern France. Commercially sold mixtures usually include bay leaf, thyme, dill, chervil, marjoram, savory, tarragon, and marjoram. Orange zest and lavender are sometimes added as well. Lavender fields, often considered a near-symbol of the Provence region, are as enchanting as the region itself.
Herbs of Provence are an excellent addition to any Mediterranean dish. Mixed with olive oil, they are perfect for roasting chicken, fish, tomatoes, or diced potatoes, as well as for adding to pizza sauces or sprinkling over kebabs before cooking. They are also used as a seasoning for salads, sauces, cheese, soups, and stews.
For a flavorful touch, rub a combination of Provençal herbs onto chopped beef, lamb, or veal with olive oil, salt, and pepper. Quickly sear the meat in a very hot skillet on both sides, then finish in the oven. Provençal herbs can also be sprinkled onto any grilled meat, adding a pinch at the end of cooking for maximum flavor.
