If dried herb blends are not a kitchen staple in your home already, then you’re really missing out. They are an effortless way to add salt-free flavor to nearly any dish, from soups and sauces to casseroles and meat rubs. And even if you’re not much of a cook, a pinch of good dried herbs will give a wonderful boost to any readymade meal.
I’m all about DYI-ing your own spice mixes and herb blends for a number of reasons, namely to control salt, additives, preservatives, and last but not least freshness. I suppose we have launched a mini-series of sorts here, as I’m showing you how to easily put together some of the most famous blends: we tackled Greek Seasoning in my previous post, and we’re making Herbes de Provence today (along with a classic seafood recipe to use it with)—Italian Seasoning will soon follow, I promise. Let’s get onto swirling and mixing:
Herbes de Provence & Garlic Shrimp with Wine Sauce
Truth be told Provençal grandmothers were not aware of the famous seasoning that we nowadays call herbes de Provence but individually used thyme, rosemary, and savory gathered in the countryside. It wasn’t until the 1970s when Julia Child began teaching home chefs around the world about French cooking that commercial varieties of the mixture like that of Ducros (now part of McCormick & Co) began popping up in grocery stores. These blends contain savory, marjoram, rosemary, thyme, and oregano. In the US market lavender is also typically included—perhaps due to the association of Provence with lavender fields—though lavender appears nowhere in the recipes of Jean-Baptiste Reboul‘s famous anthology of Provençal cooking.