ReginaSpices Herb Blends: Herbes de Provence

Aromatic, delicious and beautiful to behold!

Price: $4.95

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    Item #: 0100
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    I was recently looking around the World Wide Web and stumbled upon a long series of discussions about Herbes de Provence and the appropriateness of using lavender in the mix. Many folks were quite sure that the lavender was NOT traditional and was only a product of the French tourist industry.
    This mix does have lavender-- I love it-- authentic or not. This blend is great on roast pork, duck, turkey and stewed or roasted vegetables.





    ReginaSpices chooses the best quality ingredients available. Below please find a list of ingredients for Herbes de Provence:


    Thyme (Spain)

    Marjoram

    Rosemary

    Savory

    Basil

    Fennel

    Lavender


    ReginaSpice shares a commercial kitchen space with other entrepreneurs and while every precaution is made to ensure that cross contamination does not occur, please be advised that common allergens are processed on site. Including: peanut, dairy, soy, wheat, shellfish.

    Ratatouille with Herbes de Provence (I’m not sure if the basic recipe comes from Julia Child or Elizabeth David-- besides the addition of Herbes de Provence and capers the major difference between this and to a traditional Ratatouille is that I roast and peel the red peppers)

    • 1 Medium Eggplant
    • 2 Zucchini
    • 2 Red Bell Peppers
    • 2 Onions
    • 2-3 Cloves of Garlic, minced
    • 1 lb Tomato (fresh or canned)
    • 3 Tbl Capers (optional)
    • ¼ Cup EVO
    • 2-3 tsp Herbes de Provence
    • 1 tsp salt

    Slice eggplant (peeled and cut into rounds and then into strips) and zucchini (cut into rounds),

    salt and let stand to drain (in a colander) for about 30 mins.

    Roast the red bell peppers (475-500° for 30 mins or until skins are charred and wrinkled

    --be sure to turn at least once). Peel and slice the peppers into thin strips about ¼" wide.

    Thinly slice the onions.

    Put the olive oil in a Dutch Oven, add the onions, peppers, garlic, salt and

    Herbes de Provence. Over medium-low heat, gently cook the vegetables.

    Once the onions are soft and nearly clear (not browned) add the eggplant

    and zucchini. Stir and cook for a few minutes then add the tomatoes.

    Reduce heat to low and allow the mixture to cook for about 1 hour or until

    the eggplants are fully cooked. Add capers.

    Serve with nice crusty bread, rice or pasta.

    Overall Customer Rating of 1 Reviews:
    barryville, ny

    Best herb de provence I've tried.

    Rating:
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    I usually do my own mixes but this mix is perfect. My husband is addicted and uses it on all kinds of foods - potatoes, chicken, pork, salad dressing...