The Aromatic Blend of Herbes de Provence

Herbes de Recipes:

• Potato–Herbes de Provence Soup with Buttered Leeks
• Crab Cakes de Provence
• White Beans with Herbes de Provence Cream
• Grilled Herbes de Provence Salmon Fillet Sandwiches
• One Cook’s Herbes de Provence
• Herbes de Provence Lemon-Chive Mayonnaise
• Lamb Roast with Herbes de Provence Crust
• Spinach and Watercress Salad with Baked Herbes de Provence Chèvre 

On the stony hillsides of southern France grows an array of wild herbs so fragrant that their scent even permeates the bouquet of Châ­teau­neuf-du-Pape, a full-bodied red wine of the region. These herbs are gathered just as they come into flower and are used by the handful to impart their distinctive aromas and characters to meats (particularly stews), poultry, vegetables, soups, and dishes containing tomatoes. For use out of season, they are collected separately, tied in bunches, and hung upside down in a warm, dark place to dry. When they are brittle-dry, the leaves are crushed and the stalks and tougher pieces discarded. The dried herbs are then blended in the desired proportions and stored in traditional terra-cotta jars, ready to use in hearty Provençal fare until summer returns and fresh herbs once again become available on the hillsides.