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Herbes de Provence
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Herbes de Provence

Herbes de Provence
is the basis of French cuisine. The combination of  herbs that comprise Herbes de Provence may vary with the addition of an extra herb or two and this may be the preference of a chef. However, my blend consists of French thyme, basil, oregano, rosemary, savory, fennel seeds, marjoram and French lavender. This mixture is conveniently packaged in individual filter bags and may be added to soups and stews. Be sure to discard herb filter bag after  flavor  has been extracted. Loose herbs can be crushed with a mortar and pestle or a special grinder and used to flavor eggs, salads and as a dry rub for meat, fish and poultry.
Herbes de Provence Grilled Chicken Breast Fillets

marinated in sea salt, balsamic vinegar, herbes de Provence and olive oil



4 Comments to Herbes de Provence:

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Aidan Giles on Monday, July 16, 2018 6:51 AM
Regular job.
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assignment writing assistance on Thursday, August 16, 2018 2:00 AM
French cousins are always worth of serving them if you are really interested to try something new and tasty. French people are pretty aware with the requirement of the taste of their customer from start.
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