WHAT IS HERBES DE PROVENCE?
Herbes de Provence is a mixture of dried herbs that originated in southern France. This herb blend specifically features herbs that are naturally grown in its area of origin. The basic recipe for Herbes de Provence includes fennel, marjoram, tarragon, thyme, and rosemary. Some other recipes may include oregano, sage, parsley, basil, savory, bay leaves, chervil, mint, or even lavender. This herb blend was originally used for French cooking, but has since expanded to many different culinary genres and uses.
HOW CAN YOU USE HERBES DE PROVENCE?
Herbes de Provence can help elevate the flavor of your meals at home while reducing the use of salt. Use this herb blend to season meat, fish, vegetables, soups, sauces, stews, and salad dressings. It can also enhance the flavor of a marinade or homemade bread. Add Herbes de Provence towards the beginning of the cooking process to draw out and fuse the herbal aromas into the dish.
HOW TO GROW HERBES DE PROVENCE?
Herbes de Provence is an herb blend comprised of several different herbs, and there are numerous variations of this popular blend. Louisiana’s diverse climate makes it accommodating for growing a variety of herbs. Most herbs thrive in good drainage and 4-6 hours of direct sunlight. It’s advised to plant herbs in containers with welldrained potting soil or in raised beds, given our high rainfall.
RECIPE
Herbes de Provence Vinaigrette
Makes 2 servings
Serving size: 2 Tbsp
123 Calories per serving
120 mg of Sodium per serving
Recipe adapted from: Spruce Eats
INGREDIENTS
- ½ tsp dried Herbes de Provence
- 2 Tablespoons white wine vinegar
- 2 Tablespoons olive oil
- ¼ garlic clove, crushed and finely chopped
- Pinch of freshly ground black pepper
- 1/8 teaspoon kosher salt
DIRECTIONS
- Place all ingredients in a jar and shake until ingredients are blended well
OR Whisk ingredients in a small bowl until completely blended.
- Pour dressing over fresh leafy greens and enjoy! **Plan to use the vinaigrette shortly after making it. It is best when freshly made.
Program adapted by: Shakera Williams, DrHSc, MPH, Assistant Nutrition Agent, LSU AgCenter Northwest Region Document created by: Abigail McAlister, MS, RD, LDN, Associate Extension Agent and Nutrition and Community Health Regional Coordinator, Northwest Region
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