Off the Shelf
Add a pinch of Provencal sunshine
Advertiser Staff
Eugene Tanner • The Honolulu Advertiser
This herb mixture, often sold in attractive little crocks, brings the flavor of the sunny South of France to any dish in which it is used.
The ingredients are more or less standardized, but proportions vary, making each producer's blend a little different.
Herbes de Provence usually includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. The exact proportion of each herb is a closely held secret.
Use a mortar and pestle to break down the dried herbs and release their scented oils. The mixture can be used in marinades, soups and stews and, although the flavors are sunny and distinctive, they are not so assertive that they overpower more delicately flavored meats, such as fish or chicken.
— "The Food Lover's Companion," by Sharon Tyler Herbst (Barron's, 1990)
