Herbes de Provence can be eaten dry. Provençal herbs and salmon

Provençal herbs is a fragrant mixture of herbs named after the region of France in which the seasoning was invented. Provence is a region of South-Eastern France, which is famous for its lavender fields and a whole palette of fragrant herbs. The mixture became widespread in the 17th century among the nobility of France. It was customary to season dishes with it. wedding table, since the seasoning was considered a strong aphrodisiac. It was not until 1970 that the herbal mixture entered the world spice market.

Included classic seasoning"Provencal Herbs" includes 8 main ingredients (see photo):

sage.
garden savory;
thyme;
rosemary;
peppermint;
marjoram;
oregano (oregano);
basil;

In some countries North America Lavender leaves are added to the mixture. This gives the seasoning the flavor of seaside France.

Use in cooking

Provencal herbs were used in cooking almost 400 years ago and are still widely used in the kitchens of many countries. A combination of these herbs adds to everyday dishes new flavors, and therefore helps make them more appetizing. The herbs go well with onions and garlic, which are widely used around the world.

Where to add? The mixture is added when preparing many dishes:

meat;
fish;
soups;
vegetables;
sauces;
salads;
casseroles.

If you want to give fried meat or fish with the flavor of France, then before frying, rub them with Provençal herbs and salt. Leave for 10 minutes and then fry. You will be surprised at the results. Herbs release flavor and aroma when heated, so if you decide to add them to a soup, sauce or salad, fry them in a frying pan first. Sauce with Provencal herbs will complement any dish, both cold and hot.

For those who are on a salt-free diet, Provençal herbs seasoning will be a godsend. Fresh dishes With such a spicy set, the taste will become brighter, and the time of the diet will not be so painful.

One of the frequently asked questions is: “What is the difference between Provençal herbs and French herbs?” Provencal herbs are a ready-made mixture of certain herbs, and French herbs are a general palette of plants that are used in French cuisine.

How to replace Provençal herbs?

“What can I replace Provençal herbs with?” – this is the question some spice lovers ask. If this mixture is not available in the nearest stores, it can be replaced with a mixture of French herbs, which includes almost all the main ingredients of the Provencal set with the addition of several other herbs French cuisine, or cook it yourself at home.

How to cook at home?

It is not difficult to prepare a mixture of Provençal herbs at home. The recipe is very simple and does not take much time. Take dried thyme, marjoram, basil, peppermint, savory (not to be confused with thyme), sage, rosemary and oregano in equal proportions. You can buy all these herbs or grow them in your garden and then dry them. Add a little salt and grind in a coffee grinder or blender. The mixture is ready. Provencal herbs should be stored in an airtight bag or jar.

Useful properties and contraindications

Useful properties Provençal herbs lie in their composition. They contain:

enzymes;
many vitamins;
minerals;
tannins;
essential oils and resins;
organic acids.

Many plants included in the seasoning have antibacterial properties and help improve performance gastrointestinal tract. Some substances contained in the mixture help in the functioning nervous system, for example, increase stress resistance and improve sleep rhythm.

Contraindications include hypertension and thrombophlebitis. Pregnant women and people with sensitive stomachs should also be careful when adding this seasoning to their diet. Overuse of this mixture can lead to irritation of the mucous membrane of the digestive system, which can then develop into gastritis or ulcers. People who have allergic reactions to certain components of Provencal herbs should not add them to the list of seasonings used in their kitchen.

If you want to diversify your dishes with new tastes and aromas, try using Provencal herbs in your daily menu. You will be pleased!

As soon as you say the phrase “herbs de Provence”, your imagination pictures the rich plantations of the southeastern French region called Provence, filled with the aromas of thyme, rosemary, sage, basil, thyme, peppermint, marjoram and oregano. This mixture of herbs is popular all over the world not only due to its exquisite aroma and unsurpassed taste combination that gives unique taste any dish, but also at the expense healing properties plants.

Provencal herbs, the composition of which is rich and diverse, have a positive effect on digestive processes, contain large number tannins and unique essential oils. Organic acids, resins, enzymes, vitamins and minerals are what these seasonings contain. Positive properties mixtures of Provencal herbs can be listed for a long time, let’s consider what kind of useful plants are included in its composition and how they affect the human body.

For example, rosemary strengthens cardiovascular system, helps improve cerebral circulation, memory and vision. It perfectly tones and soothes pain.

Basil contains vitamins C, PP and B2, improves immunity, it is often used for colds and various types respiratory diseases. Few people know that basil is considered a real threat to bacteria that cause caries and

Part of the Provencal family enhances intestinal function and has a choleretic effect, so it is good to drink for those who have problems with the gastrointestinal system.

Oregano tea has a calming effect. This aromatic herb is useful in fighting colds and preventing atherosclerosis.

Such Provençal herbs, like marjoram, are truly considered a source of health and youthful beauty. They are recommended for consumption by people suffering from headaches, insomnia, and stomach upsets. These do a great job healing herbs with infectious diseases of the respiratory system.

Thyme, rich in fiber and minerals, will restore energy better than any tonic drink, having a positive effect on a person’s emotional background. This plant has a truly diverse purpose. It is used as an anthelmintic, expectorant, and anticonvulsant. And in cosmetology, it is used to perfectly strengthen hair.

Savory and sage - those useful herbs, which will be indispensable for bloating and increased gas formation. They will quickly eliminate and generally prove useful in the treatment and prevention of many diseases of the stomach and intestines.

Sage is especially valued by women because it contains female phytohormones, so those who regularly eat it are not afraid of frigidity. It has rejuvenating properties, keeps the mind and memory clear, reduces sweating, helps with high blood pressure, for psoriasis. In addition, sage is an excellent antiseptic, so it will be useful to anyone who wants to remove fungus from the skin.

Herbes de Provence is a mixture that is indispensable for people who adhere to the bright taste of the plants included in its composition, which will help compensate for the lack of salt in dishes. And if you wish, you can get a wonderful, healthy and aromatic oil if you infuse it with a mixture of these miracle plants.

Provençal herbs are a generous gift from nature. However, this world-famous seasoning, which has medicinal properties, there are contraindications. First of all, these include the period of pregnancy and the time when the mother is breastfeeding, since some of the herbs can affect the taste of the milk, making it bitter and tasteless. Basil, which is part of a mixture of Provençal herbs, is contraindicated for hypertension and thrombophlebitis, mint is contraindicated for hypotension, and rosemary should not be used to season dishes for those who are prone to seizures.

Food plays an important role not only for health, but also for the soul, so food should be enjoyable, balanced and tasty. And seasonings for dishes have a direct bearing on improving the taste and aroma of food. For the first time, the combination of fragrant plants was used by French chefs. For cooking, they began to use aromatic herbs grown in the province of Provence, hence the name - Provençal herbs. I hope that you will be interested to know what is included in the composition, what are the proportions of herbs and for what dishes this seasoning is simply necessary.

Gourmets argue that for the full spectrum of taste, six shades of taste must be present: sweet, bitter, salty, spicy, sour and astringent.

The seasoning that I will talk about is characterized by the fact that it has all the necessary components; it is this fact that expands the range of applications. The seasoning enriches the taste of many dishes and goes well with all types of meat, fish, beef, pork, and lamb. It is added to roasts, minced meat, fried potatoes, used for baking various vegetables And meat products.

Provencal herbs are used as an additive to meat and vegetable salads, put in sauces, sprinkle on omelettes, scrambled eggs. The seasoning perfectly improves the taste of first courses; it is added during the preparation of soups and broths, placed in savory baked goods, for example, when kneading dough for making bread, or sprinkled on pizza before baking.

What is included in Provencal herbs and proportions

Provencal herbs were first heard of at the end of the 20th century as a result of culinary experiments by French chefs. The required components of this seasoning are basil, marjoram and rosemary, the rest can be added as desired and preferred. Let's take a closer look at what herbs are included in the composition:

Basil originated from India and Iran, cultivated for over a thousand years, using leaves in the mixture. adds a slight pleasant spiciness and of course imbues dishes with wonderful feelings - love and devotion, like a medicine helps with colds, cleanses the blood and mind;
Marjoram originated on the lands of North Africa two thousand years ago; leaves and dried buds are used in culinary recipes. Gives dishes a spicy aroma with notes of camphor, as medicine used for stomach disorders;
Rosemary appeared in the Mediterranean several thousand years ago. Leaves are used for seasoning, which impart a bitter taste and perfectly complement meat and poultry dishes. The medicinal properties are that rosemary helps in the treatment of liver, asthma, and colds;

Thyme or appeared in tropical lands since time immemorial, the leaves are used in the mixture. They give dishes a sharp, bitter taste, as a medicine used for nervous disorders;
Fennel- the closest relative of the well-known dill, otherwise it is called pharmaceutical dill. It has a sweetish smell, reminiscent of anise. Has a beneficial effect on the functioning of the gastrointestinal tract;
Tarragon or tarragon increases appetite, has an unusual smell and taste, and has a pungent, slightly spicy aroma. He came to us from the countries of Asia Minor;
Oregano or oregano O originated from England more than 2 thousand years ago. Provides for the body beneficial influence on digestive system and promotes the elimination of toxins;
laurel foxT has a spicy taste and aroma. Read more about bay leaves.
Lemon zest – this is the outer colored layer of the fruit, it has a bitter-sweet fruity aroma, a slightly sugary taste;
Sage originated from Southern Europe and the Mediterranean more than two hundred years ago. Perfectly complements fish and vegetable dishes, as healing agent used for pulmonary failure, is an excellent anti-aging agent;
Peppermint originated in England around the 17th century as a result of cross-pollination wild herbs. For seasoning, leaves collected during the budding phase are used; it adds spiciness and tartness to dishes. Helps with gastrointestinal disorders.
Dill came to us from Central Asia and North Africa, has a calming effect and has a beneficial effect on the gastrointestinal tract. gives dishes a fresh, warmish-spicy aroma.;
Lavender flowers have a slightly cooling effect and add piquancy to sauces, salads, meat and fish dishes. This plant appeared in the Mediterranean more than 2 thousand years ago. Lavender has a whole range of beneficial qualities and it helps to cure 167 diseases, it is a good antibiotic and antiseptic.

Medicinal properties and contraindications

Each herb individually has a large number of healing properties; when taken together, the properties are only enhanced and complemented.

Some experts cannot imagine cooking without seasonings and spices. As mentioned above, Provençal herbs originated from the distant province of Provence, however, in our country you can easily grow these plants. A mixture of these plants perfectly complements dishes and also improves your emotional state.

I would like to emphasize that Provençal herbs contain a large amount of vitamins and beneficial microelements. It contains mineral salts, aromatic oils, organic acids, enzymes, tannins, resins. Regular use has a healing effect:

Improving the functioning of the digestive system;
Weight loss;
Calming effect.

Herbs de Provence are ecologically pure product and by taste qualities Excellent for all dishes (sauce, salads, cold and hot).

The spice has no special contraindications, but still, a person using the mixture for cooking should know the composition and, if there is some incompatibility with the plants included in the composition, should not use it. Experts recommend using the seasoning with caution for people with hypertension and thrombophlebitis. For women who are in an interesting position and are breastfeeding, you should also not use Provençal herbs.

It is worth noting that excessive use of this seasoning can lead to irritation of the gastric and intestinal mucosa. Follow the norm and enjoy the harmony of taste of the prepared dishes.

Provençal herbs - proportions for cooking at home

Let's immediately note that the name of the seasoning was formed as a result of the work of French chefs, but this does not mean at all that preparing this mixture will be problematic. All of the above herbs included in the composition can be grown independently and accordingly preparing the seasoning will not be difficult. Let's take a closer look at home cooking technology:

Prepare dry herbs according to the ingredients;
Grind the substrate;
Add ingredients in equal parts. If you prefer a certain taste, then it is possible to slightly increase the amount, about 2 times;
The prepared mixture should be poured into a dry container, covered with a lid and left for storage for about six months.

Provençal herbs retain their healing qualities even in dry form, and storage for 6 months gives the seasoning sophistication and unique taste.

The advantage of seasoning is that you can create a mixture that suits you perfectly, because you don’t have to add all the plants, some can be excluded. Let’s not forget one thing - the base is made up of three herbs - rosemary, marjoram and thyme.

There are no specific proportions; it is enough to add all the herbs in equal quantities; you can maintain the proportions in spoons or grams, slightly increasing the amount of your favorite components.

Let's share a little advice on using the seasoning: before adding to dishes, Provencal herbs should be heated a little in a frying pan, this will enhance the taste and emphasize the sophistication.

Where to add Provencal herbs - recipes for use

Today, recipes with Provençal herbs are gaining an army of fans.

Let's present the recipe olive oil with seasoning:

take one part each of the crushed dry parts of oregano, rosemary and lavender flowers;
two parts each of basil, thyme, marjoram, peppermint and sage;
mix with 1 liter of olive oil.

The resulting product will perfectly complement your dishes and add a sharp, spicy flavor.

The following recipe was borrowed from famous French chefs. We present a recipe for making potatoes with Provençal herbs; the advantage of this dish is its incomparable taste and speed of preparation.

Cream – 300 milliliters;
Laurel - three leaves;
Two cloves of garlic;
Butter – 50 grams;
Peeled potatoes, cut into circles - 1 kilogram;
Half a glass of grated Parmesan;
Seasoning and salt to taste.

Heat the cream, fine garlic, bay leaves and herbs and grease a baking tray with oil. Lay out the potatoes, pour over the heated mixture, stir, sprinkle with cheese, cover with foil and bake in the oven at 205 degrees. It will take about 40 minutes to prepare.

Consider a recipe for cooking chicken with Provençal herbs, for this you will need:

The chicken carcass, wings and fatty layers should be cut off;
Salt, black pepper;
Shallot head, cut into rings;
Sliced lemon zest;
Three tablespoons of olive oil;
A tablespoon of honey;
Seasoning to taste.

Chicken meat is salted, peppered, herbs and zest are added, and greased with oil. Brush the carcass with honey and butter and bake for 40 minutes until a crust appears. Periodically, the chicken should be basted with the juices from the roasting pan.

The recipe for making buns requires the following ingredients:

Flour – 600 grams;
Warm water – 350 milliliters;
A teaspoon of dry yeast;
Sugar – 20 grams;
Olive oil – 8 table. spoon;
Three tablespoons of Provençal herbs and a pinch of salt.

Dissolve salt, yeast and sugar in warm water, add flour passed through a sieve. Pour in the oil and knead the dough until it becomes elastic. Grease the surface of the dough with oil and let stand for 3 hours. Roll out the dough into a layer of 0.5 centimeters, grease with oil, sprinkle with seasoning, roll up. Divide the roll into buns, place on a baking sheet and bake in the oven for 40 minutes. Bon appetit!

Dear readers, today we learned how wide the range of applications this wonderful and most importantly healthy seasoning. We hope that the advice will be useful, listen to your body, please and take care. Be healthy!

Provence is a historical region of southeastern France. In the east are the Alps, in the south is the Mediterranean Sea. The oldest French territory is famous for its huge purple lavender plantations and a variety of herbs. It is these spicy-fragrant plants that have become the hallmark of Provence.

In a broad sense, herbes de Provence is a mixture aromatic herbs, collected in the south of France, in the province of Provence. A wide variety of plants are used to make the seasoning. The seasoning may contain a mixture of Provençal herbs, not necessarily prepared from the same composition. In any case, it will be fragrant and used in the regular diet of the local population. After all huge amount spices grown on fertile French soil allows you to experiment. Such a mixture does not have an exact composition and proportions, and may be different each time. In this case, the ratio of herbs is chosen according to your own taste and in accordance with the intended dish. Traditionally, herbs are used fresh and dried.

Blend of Provençal herbs

The Herbs de Provence seasoning brand developed differently, which made it famous all over the world. The spice mixture appeared recently, in the 70s of the 20th century. It was compiled by French chefs, recognized as the best professionals around the world. Packaged spices have collected all the aromas of the blooming south of France. The composition of the seasoning and the proportions of herbs here are constant and strictly verified. The exclusive feature of the mixture is that it is suitable for any dish. That is why a mixture of Provencal herbs is used in ordinary, everyday home kitchen, and in the most expensive restaurants peace. Undoubtedly, the centuries-old experience of studying the composition of spicy plants has come in handy. Back in the 17th century, specially selected herbs grew in “bouquet” Provencal gardens, but not in garden, medicinal or fruit gardens. Knowledge of the properties of these plants was useful to French chefs. Today, the most famous seasoning in France is valued for its simplicity, originality of aromas, the charm of nature and, of course, grace.

The base of the seasoning is basil, rosemary and thyme. The expanded composition includes:

Basil
Rosemary
Thyme
Peppermint
Oregano
Marjoram
Dill
Sage
Parsley
Lavender

Infographics: TOP 10 Provençal herbs

An exceptionally skillful combination of herbs has created a composition with a unique aroma and many advantages, culinary and medicinal. Great content active ingredients(volatile essential oils, tannins, bitterness) stimulate the sense of smell and taste, promote digestion and increase appetite.

The proportions of the mixture of Provencal herbs help each spice to reveal itself and complement the aroma and taste of the other. This information is known, it is on the surface and understandable. But as it turned out, the composition of the Provençal herbs seasoning is not accidental, and it’s not just a matter of proportions and aromas. There is a certain mystery in it that cannot be called a mere coincidence.

The secret of the Herbes de Provence seasoning

It's all a matter of taste. According to the Vedas, the oldest sacred texts of humanity (translated from Sanskrit as “perfect and complete knowledge”), by eating food, we not only support the body, but also nourish the senses. To be absolutely healthy and to experience complete satisfaction in life, to be physically, emotionally and intellectually well-being, our food must be balanced.

To do this, food must contain 6 taste components: sweet, bitter, salty, spicy, sour, astringent. Modern man in everyday life uses only three tastes: salty, sour and sweet.

Renowned scientist Dr. Brooks is convinced that the absence of others three flavors leads to dissatisfaction with the “taste of life”. He suggests keeping the six spice concept in mind and balancing your diet. The doctor assigns a key role to spices and believes that this will help people improve their health, weight and get rid of many bad habits. One of these spices is Provençal herbs seasoning. Surprisingly, the mixture of Provencal herbs contains all six tastes necessary for human health. This is what makes it unique and universal.

Can this fact be called a simple coincidence with ancient Vedic knowledge and the research of a modern scientist? What turns regular mixture herbs into a thoughtful, proportionate and versatile seasoning? The answer to this question is the mystery of Provençal herbs, the solution to which is hidden in the herbs themselves.

What is included in herbs de Provence?

Typically these are thyme, fennel seeds, rosemary, tarragon, oregano, chervil, bay leaf, lemon zest, sage, lavender flowers and other herbs. Another thing is a mixture called “Herbes de Provence”.

Basil

Place of birth: India, Iran
Age: more than 1000 years
Part used: fresh or dried leaves
Energy: sharp, warming. Opens the mind and heart, energizes love and devotion
Association: India. After the lotus, it is the most sacred plant. Translated: “fragrance, worthy of kings»
Taste and aroma: specific, quite fresh, mustard with notes of pepper. The aroma is strong, slightly camphorous
Use in cooking: soups (especially vegetable), an essential component of most sauces and salad dressings, meat and fish dishes, omelettes, flavoring of drinks, necessary ingredient gourmet dishes(turtle soup and oxtail soup)
Benefits: antipyretic for flu, strengthens nerves, improves memory, clears the mind, cleanses the blood. Has antibacterial and anti-inflammatory effects

Rosemary

Place of Birth: Western Mediterranean
Age: several thousand years
Part used: thin needle-like leaves, fresh and dried flowers
Energy: warming, drying
Association: the goddess Venus, born from sea foam. Ros marinus - translated as "sea foam"
Taste and aroma: burning, bitter, pungent. The aroma is strong, fresh, pleasant, with forest and mint notes. The main tone is clear, resinous
Use in cooking: very strong spice. Best use- dishes with lamb, pork, fatty poultry (ducks, geese), fish
Benefit: heals the liver, gallbladder, rheumatism, asthma, colds, burns and skin

Thyme, also known as thyme

Place of birth: tropical temperate countries
Age: time immemorial
Part used: leaves on thin stems
Energy: warming and moisturizing
Association: incense. Translated from the Old Church Slavonic language - “incense”
Taste and aroma: pungent, bitterish-spicy, refined. The aroma is more intense
Use in cooking: drinks, balms, meat and fish dishes, seafood, salads, preservation
Benefits: warming and drying plant for any disorder, antidepressant, natural antibiotic, potent tonic

Peppermint

Place of birth: England
Age: XYII century, appeared due to the crossing of wild species
Part used: leaves, which are collected during the period of bud formation and the beginning of flowering
Energy: spicy, cooling
Association: chill ( popular name- "coldweed"), the ancient Greek nymph Minthe, who turned into a mint plant
Taste and aroma: burning, tart. The aroma is pleasant, spicy, fresh
Use in cooking: used everywhere without restrictions to add piquancy and flavor to dishes
Benefits: natural antiseptic, pain reliever, treats gastrointestinal tract, nerves, respiratory tract, cleanses the blood

Oregano or oregano

Place of birth: England
Age: 2000 years
Part used: leaves and dry buds
Energy: warming Association: beautiful mountains (oregano - translated as “mountain decoration”)
Taste and aroma: scalding. The aroma is delicate, pleasantly spicy
Use in cooking: pates, liver and meat filling, homemade sausage, sauces, salads, soups, drinks, preserves
Benefits: regulates digestion and peristalsis, removes toxins

Marjoram

Place of birth: North Africa
Age: 2000 years
Part used: dry leaves, dried flower buds
Energy: warming Association: oregano
Taste and aroma: pungent, bitter. The aroma is sweet, spicy, slightly camphorous
Culinary uses: meat, poultry, fish, soups, salads, fried potatoes
Benefits: treats nerves, gynecological diseases, promotes digestion, improves appetite, tones

Sage

Place of birth: Southern Europe and Mediterranean
Age: several hundred years
Part used: fresh and dry leaves from the top of the plant along with buds
Energy: pungent, astringent
Association: health (sage - translated from Latin - “herb of health”, “sacred herb”)
Taste and aroma: strong, bitter, spicy. The aroma is spicy, persistent, tart, withstands long-term heat treatment
Use in cooking: poultry, fish, salads, vegetable dishes, mushrooms, sausages, cheeses
Benefits: gives strength, prolongs youth, treats bronchi, lungs, asthma, radiculitis, gastrointestinal diseases. Antimicrobial, hemostatic, restorative agent

Lavender

Place of birth: Mediterranean, North Africa
Age: several thousand years
Part used: flowers collected at the beginning of flowering
Energy: slightly cooling, neutral
Association: sound sleep, aroma, admiration Taste and aroma: astringent, bitter, pungent. The aroma is rich, rich, floral-sweet, strong
Use in cooking: salads, sauces, meat, fish, mushrooms, drinks, teas, baked goods
Benefits: antibiotic, antiseptic, pain reliever. Treats 167 diseases

Where to add Provençal herbs?

Herbes de Provence belongs to the universal seasonings. But especially suitable for fatty foods. Adds taste and aroma to fresh dietary dishes without salt. The mixture of herbs is widely used in the preparation of soups, sauces and salads. Spices are indispensable for dishes made from minced meat and fish, when preparing roasts and various fillings.

Provençal herbs are used to make butter, both butter and any vegetable. Pairs especially well with olive oil.

Oil with Provencal herbs

What is the secret of the very strong aroma and extraordinary taste of oil with Provencal herbs? All herbs included in the seasoning have a pronounced aroma, which is provided by essential substances. Vegetable oils They dissolve essential oils best and ensure the preservation of spices for a long time. Ready oil used in marinades for meat, poultry, baked vegetables, salads, fish, and legume dishes. Fragrance oil You can buy it in the store, but you can prepare it yourself.

In the latter case, you need to maintain the proportions of Provençal herbs:

oregano, rosemary, lavender - 1 part;
basil, thyme, marjoram, mint, sage - 2 parts.

This oil gives the dish an incomparable aroma and spicy-hot taste.

The hallmark of French cuisine is spices, cheese, sauces and wine. Professional French chefs will help you get acquainted with some of the dishes of this cuisine: Tyler Florence, Nigella Lawson, Guy Fieri.

Potatoes with Provençal herbs

Gives potatoes a special taste cream sauce with garlic and Provençal herbs. The dish takes 1 hour to prepare and belongs to the easy preparation category.

Ingredients: (4-6 servings)

Heavy cream - 1.5 cups
Bay leaf— 3pcs
Chopped garlic - 2 cloves
Unsalted butter
Peeled and sliced potatoes - 900 g
Grated Parmesan - 1/2 cup
Blend of Provençal herbs

Preparation:

Prepare the oven to 205C.
Heat cream with bay leaves, garlic and herbes de Provence
Lubricate butter baking dish
Pour hot cream into a large bowl with prepared potatoes and mix gently
Sprinkle creamed potatoes with Parmesan cheese. Add a little salt and stir
Pour a little cream into the bottom of the pan and place the potatoes in an even layer.
Pour remaining cream over potatoes
Sprinkle with remaining Parmesan
Cover the pan with foil, opening one corner to allow steam to escape.
Bake gratin potatoes for 40 minutes.

Chicken with Provençal herbs

Ingredients:

1 chicken with excess fat trimmed and wing tips removed
Salt, ground black pepper
Shallot - 1 head, cut into rings
Zest of one lemon, cut into large strips
Olive oil - 3 tbsp. l.
Honey - 1 tbsp.
Provençal herbs

For the sauce:

Water - 3 tbsp. l.
Lemon juice - 1 tbsp.
Olive oil - 1 tbsp. l.
Honey - 1 tbsp. l.
Chopped shallots - 2 tbsp. l.
Fresh leaves thyme - 2 tsp.
1/4 tsp. salt
Ground black pepper

Preparation:

Salt and pepper the inside of the chicken.
Place shallots, half of the herbs de Provence mixture and lemon zest inside the chicken.
Brush chicken with olive oil
In a small bowl, whisk together remaining oil and honey.
Spread this mixture over the chicken.
Salt and pepper the bird to taste
Place the chicken in the roasting pan (breast side down) and bake for 40 minutes until golden brown.
Pour any juices over the chicken and return to the oven for 20 minutes.
Allow the bird to cool for 10 minutes before slicing.

Sauce with Provencal herbs for chicken

Drain the liquid from roasting the chicken into a clean saucepan. Remove fat
Add lemon juice, honey, olive oil, shallots, the remaining half of the herbs de Provence, salt and pepper
Slice the chicken and serve with the sauce
Prepare baked potatoes for a side dish.

Buns with Provençal herbs

Ingredients:

600 g wheat flour
350 g warm water
1 tsp dry yeast
20 g sugar
8 tbsp olive oil
3 tbsp herbs de Provence

Preparation:

Dissolve salt and sugar in warm water. Sift flour and mix with yeast
Make a well in the flour, pour in olive oil and a solution of salt and sugar. Knead the dough. It should be soft but tight
Shape the dough into a ball and brush with olive oil
Cover with a towel and leave for 2 hours
Roll out the dough to a thickness of 0.5 cm. Coat the entire layer with olive oil.
Sprinkle with herbs de Provence
Roll the dough into a tight roll. Seal the edges and seam of the dough. Divide the dough into buns, pinching the edges.
Place on a baking sheet lined parchment paper
Make a cut in the middle of the buns. Leave the preparations for 40 minutes. Bake the buns in the preheated oven for 20 minutes
French buns with Provençal herbs they turn out tender, aromatic and tasty.

The benefits of Provencal herbs

The seasoning contains a sufficient amount of herbs with a rich vitamin composition and a set of useful substances. Collected together, medicinal herbs only enhance their useful qualities and saturate the food with all the tastes, necessary for a person for health and emotional well-being.

References:

James Brooks. Ayurvedic secrets of longevity and absolute health.
E Izmailov. Fundamentals of the Vedas.
V. Pokhlebkin. Great encyclopedia culinary arts, M..2008
V. Lad, D. Frawley “Hers and Spices.”
B. Miller, L. Miller. Aromatherapy
Grischuk N.A. The world of herbs and spices. Reference manual.
Medicinal properties of herbs. Cooking recipes. Kharkov, 1991

Herbes de Provence is an aromatic seasoning that is widely used by chefs all over the world, as it is ideal for almost all first and second courses. Thanks to the use of Provençal herbs, ready-made dishes acquire a unique spicy - pungent taste and incomparable aroma. The name of this spicy mixture comes from the word Provence, a region in France that is famous throughout the world for its aromatic herbs.

Most often, Provencal herbs are low-lying components of French, Mediterranean and other world cuisines. It goes well with all types of meat products, emphasizing the already expressive taste of the dishes. For example, a particularly popular dish is called Provencal chicken, for which pieces of poultry are rubbed with garlic, salt and a mixture of Provencal herbs, and then baked in the oven for about an hour.

Quite often, Provençal herbs are added during the cooking process. variety of soups and broths - the use of this spice greatly enhances the taste of first courses. This spice is widely used as a flavorful addition to salads and sauces. Sometimes it is simply irreplaceable when preparing minced meat, roasts and fish dishes.

It is recommended to use Provençal herbs for seasoning fatty dishes. At the same time, this seasoning can add flavor and diversify dietary dishes which should be consumed without salt. Sometimes a mixture of herbs is added to baked goods: for example, you can bake very fragrant potato bread. Provencal herbs perfectly complement the taste of fried potatoes.

Provençal herbs are not known, attention, only as aromatic seasoning, which gives dishes a unique taste, but also how very useful product, which contains a large number of active substances. In particular, this spice contains essential oils, resins, tannins, enzymes, organic acids, minerals and vitamins. This spicy mixture promotes increased appetite and good digestion.

Composition of Provençal herbs.

The composition of Provencal herbs is quite diverse and multifaceted, but the main components, without which this seasoning is simply impossible, are rosemary, thyme, basil, peppermint, sage, oregano (oregano), garden savory and marjoram. These dry herbs are ideally selected for their taste, so they combine perfectly with each other and complement each other perfectly.

However, despite the mandatory ingredients in the composition of Provençal herbs, the proportions of individual components can be called quite arbitrary. This means that each individual mixture directly depends on the requirements of the recipe and the personal preferences of the cook.

Calorie content of Provencal herbs is 259.3 kcal.

Energy value of the product Provençal herbs (ratio of proteins, fats, carbohydrates:

Proteins: 12.368 g (~49 kcal).
Fats: 6.508 g (~59 kcal).
Carbohydrates: 25.978 g (~104 kcal).

Energy ratio (bzhu: 19\@%).

Recipes with Provençal herbs.

Baked chicken with Provençal herbs, oranges and apples.
Chicken legs with Provencal herbs under a cheese coat.
Chicken marinated with Provençal herbs.
Silver carp fried with Provençal herbs.
Product proportions. How many grams?

There are 5 grams in 1 teaspoon.
There are 11 grams in 1 tablespoon.
1 package contains 250 grams.
Nutritional value.

Organic acids 0.013 g dietary fiber 25.7 g water 17 g.
Vitamins.

Choline 34.56 mg.
Vitamin PP (niacin equivalent) (PP) 3. 7882 mg.
Vitamin K (phylloquinone) (K) 462 mcg.
Vitamin E (te) (E (te) 4. 635 mg.
Vitamin C (C) 74.43 mg.
Vitamin B9 ( folic acid) (B9) 133 mcg.
Vitamin B5 (pantothenic acid) (B5) 1. 259 mg.
Vitamin B2 (riboflavin) (B2) 0.376 mg.
Vitamin B1 (thiamine) (B1) 0.278 mg.
Vitamin A (RE) (A (RE) 228.8 mcg.
Beta-carotene 2. 158 mg.
Minerals.

Cobalt (Co) 0.375 mcg.
Fluorine (F) 0.88 mcg.
Chromium (Cr) 0.75 mcg.
Selenium (Se) 11.588 mcg.
Manganese (Mn) 2. 7758 mg.
Copper (Cu) 582. 13 mcg.
Iodine (I) 0.38 mcg.
Zinc (Zn) 3. 35 mg.
Iron (Fe) 29.711 mg.
Chlorine (Cl) 2.37 mg.
Phosphorus (P) 307. 5 mg.
Potassium (K) 1690. 88 mg.
Sodium (Na) 90.12 mg.
Magnesium (Mg) 196.5 mg.
Calcium (Ca) 925 mg.
Comments and reviews.
Do-it-yourself Provençal herbs Today I bought allspice at the store. Nearby lay the Herbs de Provence seasoning. For many, packaging with this name for spices is primarily associated with lavender. Yes, Provence, these are primarily lavender fields. So what are herbs de Provence?

Herbs de Provence are herbs characteristic of this cozy part of France. If you look at the packaging and read the composition, you will not find anything unknown in the name of these herbs. On the contrary, you will be surprised to discover that most of the herbs included in the mixtures called “Provencal Herbs” grow, and not badly, almost throughout our territory. Only if not in the garden, then in a greenhouse or on a windowsill. Yes, all these herbs can be grown in a pot on the windowsill or in a box on the balcony. So what are these herbs? Fragrant. At all intriguing?

First of all, this is a well-known basil. Oregano or oregano, savory, rosemary, marjoram, sage, thyme or thyme, fennel (not tuber), and, of course, lavender.

As far as I remember, the mixture includes the most common herbs: basil, rosemary, oregano, thyme, and possibly sage. I don't remember exactly. The last time I bought it was a long time ago. Now I don’t buy ready-made “Provençal Herbs” mixtures, but make them myself. And not just a mixture of fragrant herbs, but flavored salt.

Provencal herbs can be used in the preparation of many dishes: meat, fish, poultry, vegetables, sauces. Yes, almost no matter what you cook, you can add Provençal herbs. You can read more about how and in what dishes to add Provençal herbs in the article “Spicy Herbs in Cooking.”

Making it yourself takes a couple of minutes if you have dried herbs. We don’t have our own, you can buy ready-made ones in a store or pharmacy. Yes, many of these herbs are medicinal and are used for treatment in traditional medicine recipes. It will cost much less than a packet of ready-made seasoning. And if you also grew the herbs with your own hands and you know that they were not processed in any way during their cultivation, i.e. they are environmentally friendly, it is an even bigger plus in favor of making a Provencal mixture of herbs yourself.

Recipes for mixtures "Provencal Herbs".

Provencal herbs recipe number 1.

Oregano - 1 part.

Basil - 1 part (green or burgundy).

Thyme - 2 parts.

Savory - 1 part.

Lavender - 0.5 parts.

Rosemary - 1 part.

Fennel - 0.5 parts.

Provencal herbs recipe number 2.

Thyme - 1 part.

Savory - 1 part.

Lavender - 0.5 parts.

Oregano - 0.5 parts (basil can be used).

Sage - 0.25 parts.

Rosemary - 0.25 parts.

Provencal herbs recipe number 3.

Thyme - 2 parts.

Basil - 1 part.

Oregano - 1 part.

Sage - 1 part.

Rosemary - 1 part.

Savory - 2 parts.

Fennel seeds - 1 part.

Lavender - 1 part.

Provencal herbs recipe number 4.

Savory - 1 part.

Rosemary - 1 part.

Thyme - 1 part.

Oregano - 1 part.

Basil - 1 part.

Marjoram - 1 part.

Fennel seeds - 1 part.

Provencal herbs recipe number 5.

Basil - 1 part.

Oregano - 1 part.

Thyme - 1 part.

Savory - 1 part.

This is a simplified mixture with a minimal amount of herbs included.

The mixtures are very simple to prepare. Simply mix the dried herbs in a bowl and pour into a jar with a lid. For the mixture I take only leaves or thin stems. Before mixing, the herbs can be ground in a blender or coffee grinder. Do not add thick stems to the mixture. Although they can also be used in cooking. Just keep them separate.

I measure the herbs with a tablespoon. If there is no herb to prepare the mixture, it’s okay. Focus more on your taste.

Aromatic salt with Provençal herbs is also easy to make. There is no need to grind herbs in a blender for salt. Just knead them with your hands. On half liter jar salt, I add three to five tablespoons of a mixture of herbs. I take coarse salt. It can also be ground first in a coffee grinder or blender. Mix everything well and store in a closed jar.

This article would not be complete if I did not say that in addition to dried herbs, you can make mixtures from fresh ones and freeze them. Every year I freeze a lot of different herbs. In addition to our traditional native dill, parsley, green onions, you can make mixtures from frozen Provencal herbs. Just don’t forget to label the container where the herbs are. Frozen Provençal herbs are also added to all dishes. It is especially good to add them when preparing first courses, salads, and when making pizza.

Now is the season when all these herbs can be planted in the garden or in a pot at home. On the market too.
In summer there is a huge selection of herbs. Don't be lazy, buy several bunches. Dry and make your own herbes de Provence mixture or freeze.

Provençal herbs - application.

Interestingly, the French themselves do not dry the herbs de Provence mixture, but prefer to use this seasoning in fresh combination herbs In general, previously every castle in France had a separate flowerbed in the courtyard for collecting fragrant herbs. In addition, there were also special sets of aromatic herbs for fruit dishes and for the treatment of various diseases.

Housewives often ask themselves where to add Provençal herbs. Undoubtedly, the Provencal mixture of herbs will give exquisite taste French cuisine. Omelettes, sauces and salads will sparkle in a new way if you add a mixture of Provencal herbs to them. The famous mayonnaise can be turned into gourmet sauce to meat, chicken, fish and seafood, if you add Provençal herbs to it. Recipe traditional chicken The grill can be changed beyond recognition if you add a pinch of this spice to the marinade. Chicken with Provençal herbs is new gourmet dish on your table, bright taste and the aroma of which your guests will not forget to note. For a fun addition, add a pinch of herbs to the bread dough in your bread machine. In just an hour you will receive an amazing fragrant bread with Provençal herbs, fresh and tasty.

Also, Provençal herbs have an unrecognizable taste to ordinary fried potatoes will do. Our native dish will become a real culinary masterpiece if you add a pinch of Provencal herbs along with salt 15 minutes before the end of cooking. You will be surprised how the taste of potatoes will reveal itself in a new way for you. And of course, meat with Provencal herbs is excellent in stews; a mixture of Provencal herbs is ideal for soups and gravies. It is the Provençal herbs that are the secret French soups included.

Vegetable salad lovers often use olive oil for dressing. It can be made aromatic and add new notes of flavor to your dishes. Take a clean, dry glass containers and add a teaspoon of Provençal herbs to the bottom; if desired, you can add a crushed clove of garlic. Pour 200 ml of olive oil and place in a cool, dry place. After a week, the dressing is ready for salads with Provençal oil.

French men, sophisticated and demanding lovers, know the secret of success with women. Dishes with the addition of Provencal herbs make them desirable and loved, why don’t we adopt their experience and secrets.

Use for medicinal purposes:
The harmonious combination of spicy plants in the “Provencal Herbs” mixture is a composition with unique culinary and medicinal properties. Provencal herbs awaken the gourmet in a person, enhancing the sense of smell and taste, increasing appetite and promoting better digestion. Also, Provençal herbs are indispensable for a salt-free diet. The alchemy of love: according to the French, who have a reputation as the most tender and attentive lovers in the world, a dinner of dishes with Provencal herbs is the best prelude to a night of love. Sensations in sex become more refined and multifaceted.