Herbes de Provence

Provençal Herbs are available as dried herbs in most fine food stores. Make sure that the mix doesn't contain lavender, which is rarely used in savory dishes.

You can achieve an even better result using fresh herbs. All you need is fresh parsley, thyme, oregano, marjoram (or rosemary) and winter savory (in French: sarriette). You will be surprised how easy it is to buy them in many green markets even outside the Mediterranean region. If you live in warm regions, like California, Australia, New Zealand or South Africa you can grow all of these plants in your garden. They are pretty and useful at the same time.

Most recipes assume that you use dried Herbes de Provence. If you use fresh ones make sure you adjust the quantity, you normally need double.

Ingredients for a typical Herbes de Provence mixture:

1 tbsp Italian parsley, finely chopped
1/2 tbsp thyme leaves, finely chopped
1/2 tbsp oregano leaves, finely chopped
1/2 tbsp winter savory leaves (in French: sarriette), finely chopped
1/2 tbsp marjoram or rosemary leaves, finely chopped

You can change the quantities and substitute some herbs. Be careful when adding lavender, it only makes sense for a few dishes. Never ever add bayleaf. In the Provence (and hopefully elsewhere) you add bayleaf as a whole leaf, which you take out before serving.

Preparation:

Mix the finely chopped herb leaves well - don't use the stems. Use a mortar and pestle or a food mill.

It is best to use the mixture right away. It keeps in the fridge for 2-3 days. If you intend to use it later, add olive oil in order to preserve its aroma and freeze it. Just make sure to divide it into small portions according to your needs.

The advantage using fresh herbs, even if frozen, is a more intense flavor, which brings out all the goodness of the Provençal cuisine.