Herbs de Provence is a classic blend of aromatic herbs originating from the Provence region of France. This blend is a staple in Mediterranean cuisine and is cherished for its ability to enhance the flavors of various dishes. Traditionally, Herbs de Provence includes a combination of thyme, rosemary, oregano, tarragon, marjoram, and sometimes lavender flowers and lemon peel. Some mixes contain other ingredients like black pepper or citrus oil, so if you have acid- or other diet-sensitivities, this blend has got you covered. It’s commonly used to season meats, fish, seafood, roasted vegetables, and even soups and stews.
To see this spice blend in action, here’s a link to my Easy Herbs de Provence Chicken recipe!
Yield:
Approximately 1/2 cup (50 grams)
Equipment Needed:
- Mixing bowl
- Measuring spoons
- Airtight container for storage
Ingredients:
- 2 TBSP dried thyme
- 1 TBSP dried rosemary
- 1 TBSP dried oregano
- 1 TBSP dried tarragon
- 1 TBSP dried marjoram
- Optional: 1 tsp dried lavender flowers
- Optional: 1 tsp dried grated lemon peel (this is non-acidic and completely safe for gastrits/GERD)
Instructions:
- In a mixing bowl, combine all the dried herbs.
- Stir until the herbs are evenly mixed.
- Transfer the herb blend into an airtight container for storage.
- Store in a cool, dark place and use as needed.
Notes:
- This herb blend is versatile and can be used to season chicken, fish, seafood, roasted root vegetables, and more.
- The herb blend can last for up to 6 months if stored properly in an airtight container.
- Herbs can have carminative qualities, which means they can help relieve gas and bloating. However, some people may be sensitive to these properties and experience digestive discomfort. Cooking the herbs reduces the potential for such sensitivities.
Here’s a quick recipe for some roasted root vegetables I seasoned with the spice blend:
Roasted Vegetables with Herbs de Provence
Yield:
Serves 3-4
Equipment Needed:
- Baking pan (glass or other oven-safe material)
- Aluminum foil
- Mixing bowl
- Measuring spoons
Ingredients:
- 1 sweet potato, diced
- 2 medium/small white potatoes, diced
- 1 large carrot, sliced
- 2 ribs celery, sliced
- 2 tsp extra virgin olive oil (EVOO) for coating vegetables
- 1-2 tsp EVOO for coating foil
- 1/2 to 1 tsp sea salt
- 1 to 2 TBSP Herbs de Provence
Instructions:
- Preheat oven to 400°F (200°C).
- Line a baking pan with aluminum foil and lightly coat with 1-2 tsp EVOO.
- In a mixing bowl, combine diced sweet potato, white potatoes, carrot, and celery.
- Drizzle vegetables with 2 tsp EVOO, sprinkle with 1/2 to 1 tsp sea salt, and add 1 to 2 TBSP Herbs de Provence.
- Toss until evenly coated and spread in an even layer on the prepared baking pan.
- Bake for about 45 minutes, stirring halfway through, until vegetables are tender and slightly crispy.
- As desired, broil at the end on high for a minute or two for a little more golden color and crispy edges.
