Have you heard of Provencal herbs or Herbes de Provence (in French)? They have a delicate flavor and a very pleasant smell, so much so that they are used to season all kinds of meat, fish, pasta … even vegetables!
But what exactly are they and how are they prepared?
Provencal herbs are the perfect mix of plants that grow naturally in the Mediterranean region and more specifically in Provence, in the south of France. Plants such as thyme, marjoram, oregano, basil, lavender, rosemary or bay leaf, among others, are left to dry and mixed with each other and then used to improve the flavor of practically any dish you can cook. The question is, How do they dry them? In this way:
- The first thing to do is, of course, take the leaves that are healthier, that is, they do not have any pests or strange stains.
- They are then washed well with rain, distilled or potable water to remove any dirt they may have.
- Then, place them on a dry surface protected from direct sun until they no longer have water droplets.
- Now, tie the stems in bunches and hang them so that the tips of the leaves are facing downward. Leave them there for a week or two, until they have dried.
Once dried, the only thing left to do is crush them well and mix them. If you have never tried Provencal herbs and do not want to experiment, We recommend mixing 30 grams of oregano, 20 grams of thyme, 20 grams of rosemary, 10 grams of tarragon and 30 grams of basil. When they are well mixed, they must be stored in an airtight jar.
Now that you know how to prepare your Provencal herbs, you just need to try it. If you want, then tell us to see how it went .