A mixture of dried herbs that are considered typical of the Provence region of France, which is in the southern part of France, near Italy. There is no standard recipe for what goes into this, and thus the herbs can vary from shop to shop. Lavender is often included, as it is in ours, lending a fragrant aroma and taste.
Herbes de Provence is used to flavor meat, poultry, fish, as well as vegetables and vegetable stews. The freshness of the lavender is amazing on pasta salads! Excellent on braised meats, beef tenderloin. Works well with robust fish and seafood such as swordfish, grouper, tuna, mahi mahi, clams, and even squid!
We love it in omelets with Brie cheese and mushrooms.
Our own recipe, blended with thyme, savory, marjoram, fennel, lavender, rosemary, and basil.
Bouquet Garni is another blend of French herbs which stand up to longer cooking times, and is often used in soups, stews, and roasting.