Provence – land of the sun and the sea. When the long Mediterranean summer comes to an end, wild aromatic herbs from the southern areas are dried and gain their strength. Its aroma becomes even more intense. This classic mixture of herbs contains all the aromatic herbs of French Mediterranean cuisine. Its flavour? Warm, strong and aromatic.
The strongly aromatic essential oils of herbs matured in the sun, such as rosemary, thyme, basil, marjoram, oregano, tarragon, chervil, lovage leaves – all these are naturally found in southern Europe, especially in Mediterranean areas, including lovage.
Provencal herbs are ideal for hot and cold dishes.
When heating, be careful not to expose it to high temperatures. It is desirable to add it to the dish in the last 10 minutes of cooking. It should not roast or burn as it will take on a bitter flavour. Add it to grilled dishes when they’re done.
– Aromatic herbs of Provence go well with mixtures of edible flowers, enriched salt, honey, garlic, nutmeg, olives, orange peel, bacon, tomato, cinnamon, lemon zest, onion.
As a mixture, aromatic herbs of Provence have a long tradition. This is a classic of sophisticated French cuisine, originating in rural kitchens from the south of that country, where aromatic herbs often play the main role. Sometimes lavender is also added to the mixture, an aromatic plant typical for Provence. Lavender, like most other aromatic herbs in this classical mixture, belongs to the Lamiaceae family. Rosemary, thyme and basil also belong to this family. All of these aromatic herbs are characterised by their strong aroma.
This mixture of Provencal herbs also contains lovage, an aromatic plant that originates in the eastern Mediterranean area. Some scientists believe that they actually originated in Persia. In ancient times, lovage was one of the most important aromatic plants. The Romans appreciated it not only in the kitchen but also as a medicinal plant with diuretic properties.
