Provencal herbs

Culinary file:
Provencal herbs (Herbes de Provence) – spicy mixture of dried herbs with a rich, complex flavor and taste that entered into the world of cooking French cuisine.
The basis of seasonings are basil, thyme, rosemary. In the advanced part of Provence herbs include basil, rosemary, fennel seeds, flowers, lavender, marjoram, rosemary, sage, thyme, peppermint, thyme (summer savory), oregano.
The proportions of the individual herbs in the mixture is very arbitrary, it all depends on the preferences of the cook and the recipe requirements.
Provencal herbs in the French, Mediterranean and other cuisines of the world are used as a seasoning for meat, fish, poultry and vegetables, an additive to soups, sauces and salads. Provencal herbs are ideal for filling of fatty foods, fries, ground beef and stuffing, add flavor simple, fresh, diet meals.
Provencal herbs go well with any greens, different kinds of onions and peppers.

Compatibility with the dishes: meat dishes, fish dishes, vegetable dishes, poultry dishes, different
Application for medicinal purposes: A harmonious blend of spicy plants in the mix “Provencal herbs” – a composition with unique culinary and medicinal properties. Provencal herbs awaken in man gourmet, reinforcing the sense of smell and taste, improving appetite and promoting better digestion. Also olive grass indispensable in a salt-free diet.


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