Provence herbs composition. flavored pork recipe

We can feel the breeze mediterranean flavor, its cuisine and its herbs. Imagine yourself at a table in one of the many cafes, for example, in the old Aix-Provence. And Provence herbs will help us in this, the composition of which we will now analyze. Moreover, we do not have to travel far for them.

Modern reality reduces borders and brings distant countries closer to us with their traditions. You just need to walk to the nearest supermarket and choose among the many bags of seasonings the one that says "Provencal herbs" to bring the Côte d'Azur closer to you.

Provence herbs what properties do they have

Or you can try to make a mixture of fragrant Provence herbs yourself. So, what is included in the Provencal seasoning and is it possible to grow all this under conditions middle lane Russia? Or buy in the markets from grandmothers?

Provence herbs include:

thyme (thyme),
rosemary,
basil,
marjoram,
sage,
oregano (oregano),
mint,
lavender (a little and not always).

Rosemary

Rosemary is best added fresh to the Provence seasoning, as it will have a more pronounced taste and aroma of needles. Rosemary imparts a slight bitterness to the dish, so you should not expose dishes prepared with rosemary to long-term storage otherwise they will be bitter. Rosemary is added to many dishes mediterranean cuisine and is especially often used by those who are on a diet. After all, it improves digestion, has a diuretic, choleretic and antidepressant effect.

But the benefits of rosemary don't end there. Adding it to food will help strengthen the immune system, improve work of cardio-vascular system, reduce cholesterol levels, improve vision, cure gastrointestinal diseases, improve cerebral circulation and vision. In general, you can talk endlessly about the beneficial properties of rosemary. You can add it to meat, poultry, fish, savory pastries.

Thyme

Thyme is widely used in dishes french cuisine, because this spice is very fragrant and retains all the beneficial properties even when dried. When added to a mixture of Provence herbs, thyme (this is the second name for thyme) is not crushed much so that the dish does not acquire a bitter aftertaste. Used for cooking vegetables, meat, fish and poultry. You can add a little thyme to tea for a tonic effect.

Marjoram

Marjoram, like rosemary, is best used in fresh. The longer it is stored, the more it loses its unique aroma and burning taste. Marjoram is successfully used for cooking meat, poultry, mushrooms, and beans. It is especially good to add marjoram to fatty meat dishes, such as fried pork, as it helps to improve digestion.

Sage

Sage has a tart, subtle aroma. It is added in minimal quantities. When there is too much sage, it can spoil the taste of the dish. Good with marjoram, oregano, rosemary. Added to veal, fish, beef, used for salting fat. Perfectly enriches the taste of potatoes, vegetables, soups on meat broths.

oregano

Oregano and oregano are the same for those who do not know. It has fragrant and very fragrant leaves. Fragrant, slightly burning taste. Therefore, orgigano is added to pizza, in mixtures for sausages or pates.

Mint

Mint grows everywhere. Both in Russia and in the Mediterranean. Its cooling minty taste is known even to small children. It is added to drinks, meat and vegetable dishes, in candies and cookies. It is difficult to list all the products in which mint can be used.

Lavender

Lavender is used in everything from desserts like ice cream to meat dishes and various cakes, cookies and pies. Flowers and leaves of lavender can be used as is, but the stems and buds are dried. Lavender is combined with fennel, oregano, rosemary and thyme as a seasoning for food.

Provence herb mix at home

To prepare Provence herbs at home, you need to take rosemary, marjoram and thyme in equal parts. These are the three main components that are contained in Provence seasoning. Everything else must be added with caution, since Provence herbs are very fragrant and easily, violating the proportions, get a completely deadly taste of the finished dish.
You can add lavender, basil, mint and oregano. But additional spices should be no more than a third of the volume of the main components. Experiment.

If the aroma of the dry mix suits you, then try it on a dish that is neutral in taste, such as mashed potatoes. If everything is as it should, expand the use of the author's seasoning from a mixture of Provence herbs on meat or fish dishes.

In the end, you will create several types of Provence herb mixtures for different dishes, which will make you a recognized master. culinary arts who knows how to cook mediterranean dishes.
If you have grown all the herbs we have mentioned on your site or even on the windowsill, then prepare them correctly. Tie the herbs into small bunches and dry in a well-ventilated area. Chop and mix. Can add sea salt, but not more than a third of the volume of Provence seasoning.

Store in a sealed container paper bag, or cloth bag, tightly tied. In a tin or tightly closed glass container you can store a mixture of Provencal herbs only when there is full confidence that everything is dried to the conscience and there will be no musty smell or, worse, moldiness. plastic containers under no circumstances suitable for this purpose.

If you buy the mixture in the store, be sure to check the expiration date. Provencal herbs with an expired date of storage it is better not to buy, they either completely lose their aroma or, even worse, acquire bad smell. Well, now let's try to cook meat, with Provence herbs from a bag of ready-made mixture bought in a store.

Pork baked with Provence herbs

Ingredients:

500 grams lean pork tenderloin
2 tablespoons herbs de Provence
Ground black pepper
2 tablespoons of olive oil.

Cooking:

Rinse the meat in cool water, dry on a paper towel and rub with salt, Provencal herbs and ground black pepper. Place in a plastic bag and refrigerate overnight.
Remove the marinated meat and place in a small saucepan. Pour in water so that it covers only a third of the height of the piece of pork. Put the saucepan on strong fire and wait for the broth to boil. Then reduce the gas to a minimum, cover the saucepan with a lid and simmer the pork for 40 minutes.
Grease a baking sheet olive oil, remove the meat and cut it lengthwise into two parts. Place both slices cut side down on a greased baking sheet.
Using a silicone brush, brush the top of the meat with olive oil.
Place the baking sheet in an oven preheated to 200 degrees for 15 minutes so that the meat with Provence herbs is covered with a golden crust. Serve with fresh vegetables and greenery.

Provence herbs push the boundaries of culinary art to unimaginable horizons. Start trying to add a mixture of herbes de Provence to your daily cooking and soon the food on your table will not only be very tasty, but also very healthy. After all, Provencal herbs, the composition of which you now know, also have healing properties.

The "gold" of our country has various shades, including green. With full right, they can be considered the richest flora of Russia. And one of the most important gifts of native nature is its healing herbs.

Perhaps, Russian women are familiar with not only “Baikal herbs”, “grasses of Western Siberia” or “mountain herbs of Altai”, but also herbs that grow in Europe - primarily “Provencal herbs”. They compete with our domestic ones both in the kitchen and on the dressing table.

The south-east of France, the mountainous area of the Mediterranean, generously flooded with sun, is fertile for growing herbs. Savory, oregano, rosemary, thyme and basil form the basis of the Herbes de Provence labeled bouquet. Lavender is a fragrant symbol of Provence, sage, fennel, cumin, coriander and tarragon often harmoniously complement the composition.

Let's try to compare the characters of the traditional vegetation of the south-east of France and our vast Motherland.

Russian herbs VS Herbes de Provence

"Provencal herbs" - this is first of all famous brand. The traditional collection has an almost unchanged composition and fairly clear proportions. Recipes verified over the centuries, combinations that do not change dramatically. Part of the reason for this pedantry may be the relatively narrow geographic boundaries of the region.

Disassemble by blade of grass a complete list of Russian medicinal herbs it will not work - the territories of their growth are too extensive and different in climate.

Foothills of Altai with astonishing herbs; silver-green taiga landscape; Crimea is a unique region with many endemic plants; Baikal is the purest, untouched, reserved vegetation.

More often mentioned in the gastronomic aspect. Cooking recipes Mediterranean cuisine is unthinkable without Provencal spices. At the same time, not all herbs that are part of the " provencal mixture", have sufficient weight from a medical point of view.

Russian herbs are primarily valued for their medicinal properties. In ancient times, they were used to heal all kinds of ailments. And, of course, to rejuvenate and maintain natural beauty. A lot of examples of the use of herbs for medical purposes are contained in Russian folklore.

Although some herbs are extremely successful specimens that have made a "career" in both cooking and cosmetology - for example, our favorite parsley is an excellent skin whitening agent.

More valued in cosmetology for their aromatic properties. They are often used to create spicy aroma bouquets in perfumery, cosmetics, and soap making. For example, for tourists - guests of Provence, the option is available - to create your own perfume based on local plants under the guidance of professional perfumers.

The aromas of the herbs of the north are not always as bright and varied as their counterparts grown under the hot sun. However, the main value is hidden inside. For example, clover increases the skin's ability to neutralize the effects of harmful factors. Primrose tones, refreshes, gives a healthy glow. Meadowsweet contains salicylic acid, which has a powerful anti-inflammatory effect. Skullcap Baikal has antioxidant properties, promotes penetration into the skin of other active ingredients.

However, we have a lot in common with Provence. Herbs that feel great both in France and in Russia - for example, in the Crimea - lavender, in the Caucasus - savory, verbena is common in the European part of Russia and the Urals. And the same parsley, although not included in classic composition"Provencal mixture" is a very popular culinary and cosmetic product in Provence. The soul of the Provencal bouquet - thyme - is better known in Russia as thyme or Bogorodskaya grass, because in Russia it was placed under the icons of the Mother of God on the day of the Assumption of the Virgin.

* It is important to understand that the manufacturer of cosmetics monitors all stages of growth, collection and processing of plant materials. This rule is also observed in France. That is why herbs grown, harvested and dried according to all the canons of herbal medicine can be considered a real Provencal bouquet. The label Rouge is a guarantee of authenticity and quality.

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 are most directly related to improving the taste and aroma of food. For the first time, a 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 Provencal herbs. I hope that you will be interested to know what is included in the composition, what are the proportions of herbs and for which dishes this seasoning is simply necessary.

Gourmets say that for the full spectrum of taste qualities, six flavors must be present: sweet, bitter, salty, pungent, sour, and astringent.

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

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

What is included in Provence herbs and proportions

Provence herbs were first heard at the end of the 20th century as a result of culinary experiments by French chefs. Mandatory components of this seasoning are basil, marjoram and rosemary, the rest can be added at will and preference. Let's consider in more detail what herbs are included in the composition:

Basil originated from India and Iran, grown for over a thousand years, leaves are used in the mixture. gives a little pleasant sharpness and of course saturates the 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 hints of camphor, as medicinal product used for indigestion;
Rosemary appeared in the Mediterranean several thousand years ago. For seasoning, leaves are used, which give a bitter taste, perfectly complement meat and poultry dishes. Medicinal properties are that rosemary helps in the treatment of liver, asthma, colds;

thyme or appeared on tropical lands since time immemorial, leaflets are used in the mixture. They give dishes a sharp-bitter taste, as a medicine is used for nervous disorders;
Fennel- the closest relative of the well-known dill, otherwise it is called pharmacy dill. It has a sweet smell, reminiscent of the smell of anise. Good for work gastrointestinal tract;
Tarragon or tarragon increases appetite, has an unusual smell and taste, has a sharp, slightly spicy aroma. He came to us from the countries of Asia Minor;
Oregano or oregano about originated from England over 2,000 years ago. Provides for the body beneficial effect on the digestive system and promotes the elimination of toxins;
laurel foxt has a spicy taste and aroma. Read more about bay leaf.
lemon zest - this is the outer colored layer of the fruit, has a bitter-sweet fruity aroma, slightly sugary taste;
Sage appeared from southern Europe and the Mediterranean more than two hundred years ago. Perfectly complements dishes of fish, vegetables, as healing remedy used for pulmonary insufficiency, 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 in the budding phase are used, it gives spiciness and astringency to dishes. As it helps with disorders of the gastrointestinal tract.
Dill came to us from Central Asia and North Africa, has a calming effect and has a beneficial effect on the digestive tract. gives dishes a fresh warm-spicy aroma.;
lavender flowers have a slightly cooling effect and add spice 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 useful qualities and it helps to cure 167 diseases, a good antibiotic and antiseptic.

Medicinal properties and contraindications

Each herb individually has large quantity healing properties, collected together properties are only enhanced and complemented.

Some experts do not think cooking without seasonings and spices. As mentioned above, Provence herbs originated from the distant province of Provence, however, these plants can be easily grown in our country. A mixture of these plants perfectly complements the dishes, and also improves the emotional state.

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

Performance improvement digestive system;
Weight loss;
Calming effect.

Provence herbs are ecologically pure product and tastes great for all dishes (sauce, salads, cold and hot).

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

It is worth noting that excessive use of this seasoning can lead to irritation of the mucous membrane of the stomach and intestines. Follow the norm and enjoy the harmony of the taste of cooked dishes.

Provencal 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 culinary specialists, 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, it will not be difficult to prepare the seasoning. Let's take a closer look at the technology of cooking at home:

Prepare herbs in dry form in accordance with the composition;
Grind the substrate;
Add components in equal parts. If you prefer some kind of 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 stored for about six months.

Provence herbs keep their healing qualities even in dry form, and storage for 6 months gives the seasoning refinement and unique taste.

The advantage of seasoning is that you yourself can create a mixture that is perfect for you, because it is not necessary to add all the plants, some can be excluded. Do not forget one thing - the basis is three herbs - rosemary, marjoram and thyme.

There are no certain proportions, it is enough to add all the herbs in equal amounts, you can keep the proportions in spoons or in grams, slightly increasing the rate of your favorite components.

Let's share a little advice on the use of seasoning: before adding to dishes, Provence herbs should be slightly warmed up in a pan, this will enhance the taste and emphasize sophistication.

Where Provencal herbs are added - recipes for use

To date, recipes with Provence herbs are gaining an army of fans.

Imagine the recipe for olive oil with seasoning:

take one part 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 give a sharp - spicy shade.

The following recipe was borrowed from famous French chefs. We present a recipe for cooking potatoes with Provence herbs, the advantage of such a dish is the incomparable taste and speed of preparation.

Cream - 300 milliliters;
Lavrushka - 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 cream, small garlic, bay leaves and herbs, grease a baking sheet with oil. Put the potatoes, pour over the heated mixture, mix, sprinkle with cheese, cover with foil and bake in the oven at a temperature of 205 degrees. It will take about 40 minutes to prepare.

Consider the recipe for cooking chicken with Provence herbs, this will require:

Chicken carcass, wings and fatty layers should be cut off;
Salt, black pepper;
Shallot head, cut into rings;
sliced lemon peel;
Three tablespoons of olive oil;
a tablespoon of honey;
Seasoning to taste.

Chicken meat is salted, peppered, herbs and zest are added, greased with oil. Anoint the carcass with honey and butter and bake for 40 minutes, until a crust appears. Periodically, the chicken should be watered with juice from the brazier.

The recipe for making buns, for this you should prepare the following ingredients:

Flour - 600 grams;
Warm water - 350 milliliters;
a teaspoon of dry yeast;
Sugar - 20 grams;
Olive oil - 8 table. spoons;
Three tablespoons of Provence 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, it should turn out elastic. Lubricate the surface of the dough with oil, let stand for 3 hours. Roll out the dough with a layer of 0.5 centimeters, grease with oil, sprinkle with seasoning, roll up the roll. Divide the roll into buns, put on a baking sheet and bake in the oven for 40 minutes. Enjoy your meal!

Dear readers, today we learned how extensive the range of applications of this wonderful and most importantly useful seasoning is. 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 - the Alps, in the south - the Mediterranean Sea. The ancient French territory is famous for its huge purple lavender plantations and a variety of herbs. It was these spicy-fragrant plants that became calling card Provence.

In a broad sense, Provence herbs are a mixture fragrant herbs collected in the south of France, in the province of Provence. In the manufacture of seasoning, a wide variety of plants are used. The seasoning may contain a mixture of Provence herbs, not necessarily prepared from the same composition. In any case, it will be fragrant and used in the constant diet of the local population. After all great amount spices grown on fertile French soil, allows you to experiment. Such a mixture has no exact composition and proportions, and each time it can be different. At the same time, the ratio of herbs is chosen according to one's own taste and in accordance with the planned dish. Traditionally, herbs are used fresh and dried.

Provence herb blend

Herbes de Provence seasoning brand developed in a different way, which made it famous all over the world. A mixture of spices appeared recently, in the 70s of the 20th century. It was compiled by French chefs, recognized as the best professionals in the world. Packaged spices have collected all the aromas of the flowering south of France. The composition of the seasoning and the observance of the proportions of herbs are constant and strictly verified here. An exceptional feature of the mixture is that it goes well with any dish. That is why the mixture of Provence herbs is also used in ordinary, everyday home cooking, and in the most expensive restaurants in the world. Undoubtedly, the age-old experience of studying the composition of spicy plants came in handy. Back in the 17th century, specially selected herbs grew in the "bouquet" Provencal gardens, but not in garden, medical or fruit gardens. Knowledge of the properties of these plants was useful to French chefs. Today, France's most famous condiment is valued for its simplicity, originality of aromas, charm of nature and, of course, elegance.

The basis of the seasoning is basil, rosemary and thyme. The extended line-up includes:

Basil
Rosemary
Thyme
Peppermint
Oregano
Marjoram
Dill
Sage
Parsley
Lavender

Infographics: TOP 10 Provence herbs

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

The ratio of the proportions of the mixture of Provence herbs helps each spice to reveal itself and complement the aroma and taste of the other. This information is known, it lies on the surface and is understandable. But as it turned out, the composition of Provence herbs seasoning is not accidental, and it's not just about proportions and flavors. There is a certain mystery in it, which cannot be called a mere coincidence.

The secret of seasoning "Provencal herbs"

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

For this, 6 taste components must be present in food: sweet, bitter, salty, pungent, 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 taking into account the concept of six spices and balanced nutrition. The doctor assigns a key role in the issue to spices and believes that this will help people influence health, weight and get rid of many bad habits. One of these spices is Provence herb seasoning. Surprisingly, the mixture of Provence herbs contains all six tastes necessary for human health. This is what makes it unique and versatile.

Can this fact be called a mere coincidence with ancient Vedic knowledge and the research of a modern scientist? What turns an ordinary herb blend into a thoughtful, proportioned and versatile seasoning? The answer to this question is the mystery of Provence herbs, the answer to which is hidden in the herbs themselves.

What is in herbes de provence?

Usually it is thyme, fennel seeds, rosemary, tarragon, oregano, chervil, bay leaf, lemon peel, sage, lavender flowers and other herbs. Another thing is a mixture called Provence Herbs.

Basil

Birthplace: India, Iran
Age: over 1000 years old
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. In translation - "fragrance, worthy of kings»
Taste and aroma: specific, fairly fresh, mustard with hints of pepper. The aroma is strong, slightly camphoric
Culinary use: soups (especially vegetable soups), an essential component of most sauces and salad dressings, meat and fish meals, omelettes, flavoring of drinks, required ingredient gourmet dishes(turtle soup and oxtail soup)
Benefits: Antipyretic for influenza, strengthens the nerves, improves memory, clears the mind, cleanses the blood. Has antibacterial and anti-inflammatory effects

Rosemary

Birthplace: Western Mediterranean
Age: several thousand years
Part Used: Thin needle-like leaves, fresh and dry flowers
Energy: warming, drying
Association: the goddess Venus, born from sea foam. Ros marinus - translated as "sea foam"
Taste and aroma: burning, bitter, spicy. The aroma is strong, fresh, pleasant, with forest and mint notes. Basic tone - clean, resinous
Culinary Uses: A very strong spice. best use- dishes with lamb, pork, fatty poultry (ducks, geese), fish
Benefit: Treats liver, gallbladder, rheumatism, asthma, colds, burns and skin

Thyme, aka thyme

Place of birth: tropical countries with a temperate climate
Age: time immemorial
Part Used: Leaves on thin stems
Energy: warming and moisturizing
Association: incense. Translated from the Old Slavonic language - "incense"
Taste and aroma: sharp, bitter-spicy, refined. Aroma is highly saturated
Application in cooking: drinks, balms, meat and fish dishes, seafood, salads, preservation
Benefits: warming and drying plant for all disorders, antidepressant, natural antibiotic, potent tonic

Peppermint

Place of birth: England
Age: XYII century, appeared due to the crossing of wild species
Part Used: Leaves harvested during bud formation and early flowering
Energy: sharp, cooling
Association: chill ( vernacular name- "holodunka"), the ancient Greek nymph Minthe, which turned into a mint plant
Taste and aroma: burning, tart. The aroma is pleasant, spicy, fresh
Culinary use: used everywhere without restrictions to add spiciness and flavor to dishes
Benefits: natural antiseptic, analgesic, treats the gastrointestinal tract, nerves, Airways, cleanses the blood

Oregano or oregano

Place of birth: England
Age: 2000 years old
Part Used: Leaves and dry buds
Energy: warming Association: beautiful mountains (oregano - translated "mountain decoration)
Taste and aroma: burning. The aroma is delicate, pleasantly spicy
Culinary use: pâtés, liver and meat fillings, homemade sausage, sauces, salads, soups, drinks, preservation
Benefits: regulates digestion and peristalsis, removes toxins

Marjoram

Birthplace: North Africa
Age: 2000 years old
Part used: dried leaves, dried flower buds
Energy: warming Association: oregano
Taste and aroma: sharp, bitter. The aroma is sweet, spicy, slightly camphor
Culinary use: meat, poultry, fish, soups, salads, fried potatoes
Benefits: treats nerves, gynecological diseases, promotes digestion, improves appetite, tones

Sage

Birthplace: Southern Europe and Mediterranean
Age: several hundred years
Part Used: Fresh and dried leaves of the top of the plant along with buds
Energy: sharp, 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 heat treatment
Culinary use: poultry, fish, salads, vegetable dishes, mushrooms, sausages, cheeses
Benefits: gives strength, prolongs youth, treats bronchi, lungs, asthma, sciatica, gastrointestinal diseases. Antimicrobial, hemostatic, general tonic

Lavender

Birthplace: Mediterranean, North Africa
Age: several thousand years
Part Used: Flowers collected at the beginning of flowering
Energy: slightly cooling, neutral
Association: deep sleep, aroma, admiration Taste and aroma: astringent, bitter, pungent. The aroma is rich, full-bodied, floral-sweet, strong
Culinary use: salads, sauces, meat, fish, mushrooms, drinks, teas, pastries
Benefits: Antibiotic, antiseptic, pain reliever. Cures 167 diseases

Where to add Provencal herbs?

Provencal herbs belong to universal seasonings. But it is especially suitable for fatty dishes. insipid diet meals Without salt, it adds flavor and aroma. A mixture of herbs is widely used in the preparation of soups, sauces and salads. Spices are indispensable for dishes from minced meat and fish, when preparing roasts and various fillings.

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

Herbes de Provence oil

What is the secret of a very strong aroma and extraordinary taste of Provencal oil? All herbs that make up the seasoning have a pronounced aroma, which is provided by essential substances. Vegetable oils are the best at dissolving essential oils and keep the spices for a long time. Finished butter used in marinades for meat, poultry, cooking baked vegetables, salads, fish, legume dishes. fragrant oil You can buy it at the store, but you can also make your own.

In the latter case, you need to observe the proportions of Provence herbs:

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

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

The calling card 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, Nigel Lawson, Guy Fieri.

Potato with Provencal herbs

Gives a special taste to potatoes cream sauce with garlic and Provence herbs. The dish is cooked for 1 hour, belongs to the category of easy cooking.

Ingredients: (4-6 servings)

Heavy cream - 1.5 cups
Bay leaf- 3 pcs
Chopped garlic - 2 cloves
Unsalted butter
Peeled and sliced potatoes - 900 g
Grated parmesan - 1/2 cup
Provence herb blend

Cooking:

Prepare the oven to 205C.
Warm cream with bay leaves, garlic and Provence herbs
grease butter baking dish
Pour hot cream into a large bowl with prepared potatoes and mix gently
Sprinkle creamy potatoes with parmesan. Salt a little and mix
Pour a little cream into the bottom of the mold and spread the potatoes in an even layer.
Pour remaining cream over potatoes
Sprinkle with remaining Parmesan
Cover the pan with foil, opening one corner to let steam escape.
Bake potato gratin for 40 minutes.

Chicken with Provencal herbs

Ingredients:

1 chicken, excess fat trimmed and wingtips removed
Salt, ground black pepper
Shallots - 1 head, sliced into rings
Zest of one lemon, cut into large strips
Olive oil - 3 tbsp. l.
Honey - 1 tbsp.
Provencal herbs

For sauce:

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

Cooking:

Salt and pepper the inside of the chicken.
Put the shallots, half of the Provencal mixture and lemon zest inside the chicken
Brush the chicken with olive oil
In a small bowl, mix the remaining oil and honey.
Rub the chicken with this mixture.
Salt and pepper the bird to taste
Place the chicken in the roaster (breast side down) and bake for 40 minutes until tender. golden brown
Pour the juices over the chicken and return to the oven for 20 minutes.
Let the bird cool for 10 minutes before slicing.

Provence herb sauce for chicken

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

Buns with Provencal herbs

Ingredients:

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

Cooking:

Dissolve salt and sugar in warm water. Sift flour and mix with yeast
Make a well in the flour, pour in the olive oil and the salt and sugar solution. 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 with a thickness of 0.5 cm. Grease the entire layer with olive oil
Sprinkle with Provence herbs
Roll up 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 lined baking sheet parchment paper
Make an incision in the middle of the buns. Leave blanks for 40 minutes. Bake buns in a preheated oven for 20 minutes
french buns with Provence herbs are tender, fragrant and tasty.

Benefits of Provence herbs

The composition of the seasoning includes a sufficient amount of spicy herbs with a rich vitamin composition and set useful substances. Gathered together healing herbs only reinforce their useful qualities and saturate the food with all the flavors, necessary for a person for health and emotional well-being.

Bibliography:

James Brooks. Ayurvedic secrets of longevity and absolute health.
E Izmailov. Fundamentals of the teachings of the Vedas.
V. Pokhlebkin. Big encyclopedia of culinary arts, M..2008
V. Lad, D. Frawley "Herbs and Spices".
B. Miller, L. Miller. aromatherapy
Grischuk N.A. The world of spices and spices. Reference manual.
medicinal properties herbs. Culinary recipes. Kharkov, 1991

Provencal herbs is a fragrant mixture of herbs named after the region of France where the seasoning was invented. Provence is a region of South-East France, which is famous for its lavender fields and a whole palette of fragrant herbs. The mixture was widely used in the 17th century among the nobility of France. It was customary for her to season dishes for wedding table, as the seasoning was considered a strong aphrodisiac. It wasn't until 1970 that the herbal blend entered the global spice market.

Part classic seasoning"Provencal herbs" includes 8 main ingredients (see photo):

sage.
savory garden;
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 maritime France.

Application in cooking

Provence herbs were used in cooking almost 400 years ago and are still widely used in the cuisines of many countries. The combination of such spicy herbs adds to everyday meals new flavors, and therefore helps to make them more appetizing. Herbs go well with onions and garlic, which are widely used around the world.

Where to add? The mixture is added in the preparation of many dishes:

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

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

For those who are on a salt-free diet, Provence herbs seasoning will be a godsend. Unleavened dishes with such a spicy set, they will taste brighter, and the time of the diet will not be so painful.

One of the frequently asked questions: "What is the difference between Provencal herbs and French ones?". Provence herbs are a ready-made mixture of certain herbs, and French herbs are a common palette of plants that are used in French cuisine.

How to replace Provencal herbs?

"How to replace Provencal herbs?" - such a question is asked by some lovers of spices. If you don’t find this mixture in the nearest stores, you can replace it with a mixture of French herbs, which includes almost all the main ingredients of the Provence set with the addition of several other herbs of French cuisine, or you can cook it yourself at home.

How to cook at home?

It is easy to prepare a mixture of Provence herbs at home. The recipe is very simple and will not take much time. Take dried thyme, marjoram, basil, peppermint, savory (do not confuse with thyme), sage, rosemary and oregano in equal proportions. All of these herbs you can buy or grow in your garden and then dry. Add some salt and grind in a coffee grinder or blender. The mixture is ready. Store herbs de Provence in an airtight bag or jar.

Useful properties and contraindications

Beneficial features provencal herbs are in their composition. They contain:

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

Many of the herbs included in the seasoning have antibacterial properties and help improve the functioning of the gastrointestinal tract. Some substances present 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 carefully add this seasoning to their diet. Abuse of this mixture can lead to irritation of the mucous membrane of the digestive system, which can then develop into gastritis or an ulcer. People who have allergic reactions on the individual components of Provence herbs, you should not add them to the list of seasonings used in your kitchen.

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