100 SEPTEMBER 2019 | gardenandhome.co.za
F
rench cuisine can be a little
daunting for a home cook.
After all, the French invented
the soufflé, baked Alaska
and croissants. But making herbes
de Provence is easy – and it adds that
gourmet touch to any meal. It’s also a
great way of preserving and using an
abundance of Mediterranean herbs.The ingredients
These vary, but most recipes contain
winter savory, thyme, marjoram,
oregano and rosemary. Other herbs that
can be added include tarragon, lavender,
parsley, basil, fennel seeds and mint, but
for me, the classic mix is best.Quantities
There is no fixed recipe so experiment
to find one that suits your taste. Start
off with a small amount of mixture,
bearing in mind that some herbs (such
as rosemary and fennel) are stronger
than others. Keep notes and adjust
according to the flavours you like.
This is my basic recipe (these quantities
are for dried herbs): 4T thyme, 4T
oregano, 3T marjoram, 2T winter
savory and 2T rosemary. I sometimes
add a tablespoon of fennel seeds, and
label the bottle accordingly.Method
After harvesting the herbs, spread
them out on a tray in a north-facing
window until completely dry – moisture
can lead to mould developing. Once
dry, measure the quantities. Put the
rosemary in a spice grinder (with the
fennel seeds, if desired) and grind into
a bowl. Roughly crush the remaining
herbs in a pestle and mortar. Mix
together with the rosemary (and fennel,
if using) and place in an airtight bottle.How to use it
This blend is simply delicious,
particularly on roast vegetables. Mix
it with olive oil, salt and pepper, andtoss with the vegetables before roasting.
Use it the same way rubbed onto roast
chicken or fish (the fennel version works
well). It can also be included in a salad
dressing. Try mixing it with olive oiland white wine vinegar and combine
with finely sliced red onion. Leave it
to marinate for an hour or two. Add
sugar, salt and pepper to taste, and mix
into the salad.Thyme, winter savory and lavenderThymeOregano Marjoram