By French Tart on March 31, 2007
Photo by Baby Kato
Photo by Baby Kato
"There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes. This is my own "Auberge" blend that I make & use regularly in our Chambres d'Hôtes; I find it appeals to most people's taste! Feel free to add or omit those herbs that you are not keen on or find difficult to obtain. This makes a wonderful gift - add a ribbon, a sprig of lavender & a recipe! (I sell this blend at the Auberge, in little fabric bags with a recipe sheet inside!)"
Serving Size: 1 (19 g)
Servings Per Recipe: 1
"Somehow I have managed to live without Herbes de Provence, but no longer! What a spectacular combination, with lavender sounding the high note. In an attempt to use my overabundant zucchini I listlessly prepared a tart with it today. The recipe, however, called for this spice blend. Oooh, maybe this will surprise me! I had all but chervil for the blend and it really did turn the mundane into something almost heavenly. We can't wait to try this Herbes de P. in many other dishes. French Tart, you did us a great turn. Many, many thanks!"
"What a lovely blend of spices Tartlette. I used all the herbs including the optional ones. This was so good, I used it in recipe #197896 and also in recipe #400791. A very versatile blend that I will be using everywhere. Thanks again for sharing my friend. :)"
"February 2010 Bay Spice Tag: Tarty - this blend is wonderful! We have always brought this blend home from Germany but we ran out so I am glad that I found this recipe of yours! We use it alot in our dishes!"
"It looks like it's all been said by the previous reviewers. It creates a wonderful flavor rainbow. I must say that I couldn't find the chervil so just went on along without it. I butterflied a chicken and started it off on the outdoor grill but when rain hit it was finished off in the oven. The herb blend was a delight and everyone just loved it. Thanks much FT my dear for another little reason to make life worth it. :D"
"For our Sunday Roast Chicken this week we chose this recipe. Hubby and I wanted to try making herbes de Provence using fresh herbs this go around. Except for the summer savory and bay leaf, all herbs used were fresh from our herb garden. I cut the recipe down for one roasted chicken and added only a small pinch of fresh thyme (not my favorite.) I also used fresh fennel, but think perhaps I might try fennel pollen next time. Made a paste of 2 tablespoons each melted butter, olive oil and about 3 tablespoons of the fresh herbs. Slathered the mixture on the chicken using a pastry brush. Served the chicken with baked potato, fresh butter lettuce and mesclun that included three French lettuces from the garden. Thank you for posting another outstanding recipe. Regards from the CG Institute of Culinary Arts and Dirty Dishes."
"Wonderful aromas, I made this spice because I wanted to use it in Recipe #80539. I had to leave out the summer savoury and lavender flowers because I couldn't find them in the supermarket. I also substituted the chervil with parsley, otherwise everything else stayed the same. Thank you French Tart for a wonderful recipe."
"OUTSTANDING! Herbs are everything to me, I grow my own every year. I always keep various herb and spice blends in my kitchen and when I saw yours listed today I had to try it. I have made a different blend the last few years, but I love to try new one. This looks and smells heavenly and I used it today on some chicken and 'perfection' is the word. I will keep your blend on hand from now on! ZWT3"