Many people are interested in learning how to make herbes de Provence. This Mediterranean kitchen herb blend originated in France, where it was used by royalty. The fine, strong blend of seasonings is perfectly utilized to improve a long list of dishes from roasting chicken to salads, soups, grilled fish, and stews. Herbes de Provence can now be found in local supermarkets, but making your own blend at home is the easiest way to truly enjoy all the wonderful flavors in their most fresh and freshest form.
The base of any good herbes de Provence should be a mixture of dried marjoram, dried oregano, dried thyme, rosemary, and lavender. These herbs will infuse your dish with flavor. Start out by purchasing the dried herbs that you plan on using. After a few weeks of opening and storing them, you will then know when it is time to transfer them from the glass jars into your airtight container. Once they are in the sealed box, put them in the freezer for up to a month so that they will maintain their freshness.
Garlic, Rosemary, and thyme are all common elements of herbes de Provence. Using these ingredients will allow you to add distinct flavors to your dish without having to compromise any of their intense aromas. You can also incorporate dried oregano and dried marjoram spiced with Rosemary and thyme. When the mixture is mixed, add your other seasonings. If you are looking for a really intense, complex flavor, use dried red pepper flakes instead of dried oregano and dried marjoram.
There is some variation in how to make herbes de Provence depending on which type of wine you are using. If you are using a Merlot wine, simply follow the instructions for creating the blend listed above. Simply substitute dried herbs for the dried oregano and dried marjoram. If you are using a Cabernet Sauvignon, simply follow the same instructions but just substitute dried lavender for dried marjoram and dried oregano.
To make the herbes de Provence, simply take your large glass or bottle and add a generous layer of the dried herb blend. Then pour in the wine. Let the mixture steep overnight. In the morning, just add the additional ingredients (the wine and seasoning blend) and fill the bottle again with fresh water. It will be ready for use in your kitchen at the most inopportune moment.
Some of the more common herbs included in the herbes de Provence are sage, thyme, rosemary, mint, cinnamon, basil, nutmeg, orange zest, grapefruit, and apple cider vinegar. These all have their own unique properties when added to the wine. For example, mint adds to the complexity of flavor and provides a cooling sensation while the other herbs provide a savory taste. Sage, thyme, and Rosemary are known to be used as a preservative, so they actually improve the shelf life of the blend. They also make great additions to the foods that are cooked in the herbes de Provence.
While it is important that the herbs used are of the highest quality and purest form, one should not compromise on flavor. Herbs can be grown in the garden in their natural habitats, but to get the most out of their product, they must be mixed with the appropriate amount of water. It is important to note that the temperature plays a major role in how the herbs are flavored. When mixing the herbs, you must remember that the colder the herbs are kept, the more flavors they release. So, it makes sense to experiment with your own temperature preference while making how to make herbes de Provence blend.
Herbs such as orange zest, rosemary, cinnamon, and nutmeg can be purchased from any local spice or herb store or dried herbs online. As far as cooking is concerned, this how-to makes herbes de Provence blend tastes delicious when mixed with chicken, sausage, fish, or vegetables. The final step in making the mix is to coat the meats and other ingredients with the marjoram. Thyme is also a popular ingredient in this blend.