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PROPÓSITO

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¿QUÉ ES?

Herbes de Provençe, like all spice blends, varies a lot, even within Provençe, in Southeastern France, its namesake. Regions, and families, have their own special variations. The French version, and the North American one, differ a lot.

The blend will incorporate several of these:

The goal is to affect the senses, which, as one of the most popular herb/herb-and-floral blends in the world, it seems to get past the culinary goaltender.

EXPERIENCIA

The aroma of the blend usually combines the woodsy, floral, and core herbals in a way that works magic on everything from vegetables, to eggs, and . Add the spice at the beginning of cooking for any slow cooking recipes, or quickly add to a bit of cooking oil before sautéing so that the essential oils can properly release.

GEOGRAFÍA CULINARIA

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As the name, Herbes de Provençe, implies, it is a French blend. There is no regional appellation, no official control of the name. These days, the majority of these blends come from Central, or Eastern Europe, North Africa, China, and the United States.

USOS TRADICIONALES

ALGUNOS RIFFS IMPROVISADOS:

ADVERTENCIA SANITARIA

An ingredient in many North American variants of Herbes de Provence is lavender. It’s not toxic, BUT please do not harvest fresh lavender from your garden unless you are:

LA HISTORIA

Originally concocted as a meat rub, and a means of infusing cooking fats with flavor, the use of Herbes de Provence begins somewhere in the early 20th century.

While it would seem that this would be one of those flavor profiles discovered by monks in a 13th century abbey, the first real mention of Herbes de Provençe comes in Jean-Baptiste Reboul’s 1910 compendium of Provençal cooking. Reboul did not “invent” the blend. He merely documented a common usage of a set of spices.

Those typically might be put together, and sold, by small growers, often in grey jars with cork lids, as fresh, that slowly dried out over time.

The first mass market commercialization of Herbes de Provence was by French spice maker Ducros, in the 1970’s, for export to North America.

That demand was probably inspired by famed American chef, culinary author, and TV personality Julia Child’s debut of Herbes de Provençe in North America via her book, “Mastering the Art of French Cooking,” which was first published in 1961. Her rise to fame as one of the first great television chefs was at it’s peak by the early 1970’s.

ALIAS

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