Herbes de Provence.
I love how these three words sound. I’ve never been to Provence, France but when I use this herb blend, foods suddenly taste “Frenchy”. And I want to go there.
Herbes de Provence can be as simple as blending just 4 herbs or as complicated as 11 herbs. Regardless of the number of herbs, the combination of different herbs brings out certain dimension of flavor that can make you think you are eating out on a veranda in a countryside, in Provence, while sipping a glass of French wine. Maybe it’s the lavender that leaves a hint of “Frenchy” taste in your mouth. Who knows. But when you cook with this herb blend once, you’ll want to blend it ahead, keep a jar of it, and use it liberally to flavor practically everything you cook.
What’s important is that you use the freshest herbs that’s been dried naturally. Not irradiated store bought stuff. But freshly dried, if possible. This year, I was lucky enough to obtain a lot of these herbs from my friend, an avid grower, Anna from Anna Lee Herbs. I harvested savory, basil, lavender and sage from her garden in the summer and dried them at home. And let me tell you; the aroma of freshly dried herbs from her garden was nothing like I ever bought from the store. I grow some herbs too, like tarragon, basil, rosemary, thyme, oregano, parsley and sage so I know how potent home grown herbs are. Lucky me, though, since I was able to harvest the other missing herbs from her garden to make this herb blend.
Mix these herbs and use them in everything. Well, almost everything. As wonderful as it is, you wouldn’t want Herbes de Provence in ice cream. But then again, why not? Maybe I’ll try it the next time I have ice cream!
Herbes de Provence
- 1 tsp savory
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp oregano
- 1 tsp basil
- 1 tsp marjoram
- 1/2 tsp fennel seeds
- 1 tsp lavender
- 1 tsp Italian parsley
- 1/2 tsp tarragon
- 1 tsp sage
- Combine all the herbs together and store in an airtight container.
Here is one of my favorite egg recipes, Eggs de Provence.
And here is another one of my favorites, Steamed Eggs with Salmon.
Steamed Eggs with Salmon
- Heat proof bowl that can fit inside the Instant Pot or a large pot for stove top steaming
- Trivet or steamer rack
- 4 eggs
- 1 1/3 cup water
- 1 C cooked salmon crumbled in big pieces
- 1/2 tsp Herbes de Provence
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 Tbsp chopped chives
- Whisk eggs and water well in a mixing bowl.
- Add the herbs, chives, salt and pepper and mix well.
- Stir in the crumbled pieces of salmon and stir.
For Instant Pot:
- Transfer the egg mixture into a heat proof bowl that can fit inside the Instant Pot.
- Pour 1 cup of water into the Instant Pot and place the trivet or a steam basket inside.
- Press MANUAL for 5 minutes and NPR.
For the stove top method:
- Pour about 1 1/2 inches of water in a large pot big enough to hold a heat proof bowl.
- Place the steamer rack inside the pot.
- Place the bowl with the egg mixture on the steamer rack.
- Steam until the eggs are cooked.