So, I got this jar of herbs de Provence as a gift, and I was like, what do I even do with this? I mean, it smelled amazing, all herby and fragrant, but I’m no fancy chef, you know? But I didn’t want it to just sit there in my cupboard, gathering dust.
First, I did what anyone would do – I looked it up online. Turns out, herbs de Provence is this classic French blend. Usually, it’s got things like thyme, rosemary, basil, marjoram, and sometimes even lavender. Mine had all of those, plus a few others. The smell alone transported me to a sunny countryside in France, not gonna lie.
Then came the fun part – experimenting! I started simple. One evening, I was just roasting some chicken. Nothing special, just my usual salt and pepper routine. But then I thought, why not sprinkle some of these herbs on it? So I did. I rubbed the chicken with a bit of olive oil, generously sprinkled the herbs de Provence all over, and popped it in the oven.
When it came out, wow! The aroma was incredible. And the taste? It was like my regular roasted chicken got a major upgrade. The herbs added this complex, savory flavor that was just delightful. My family loved it, too, which was a bonus.
Feeling more confident, I tried it with other stuff. I made some roasted vegetables – potatoes, carrots, bell peppers – tossed them in olive oil, and again, a generous sprinkle of the herbs. Baked them until they were tender and slightly crispy. Guys, it was so good! The herbs really brought out the natural sweetness of the veggies.
- Roasted Chicken:
- Rubbed chicken with olive oil.
- Sprinkled herbs de Provence liberally.
- Baked in the oven.
- Roasted Vegetables:
- Tossed potatoes, carrots, and bell peppers in olive oil.
- Added herbs de Provence.
- Baked until tender and slightly crispy.
Next, I got a bit more adventurous. I made a simple pasta sauce – just some canned tomatoes, garlic, onions, and a pinch of sugar to balance the acidity. But this time, I also added a good spoonful of the herbs de Provence. I let it simmer for a while, and the flavors really melded together. It was like a taste of the Mediterranean in a bowl. I had it over spaghetti and topped with parmesan cheese. Perfect for a cozy night in!
My best creation, though, was this herbed butter I made. I softened some unsalted butter, mixed in a good amount of the herbs de Provence, a pinch of salt, and a tiny bit of garlic powder. I rolled it up in parchment paper, formed it into a log, and chilled it in the fridge. Later, I sliced off pieces of this herbed butter and used it on pretty much everything – on top of grilled fish, a slice melted over steak, even just spread on some crusty bread. Heaven!
From not knowing what to do with herbs de Provence to using it in so many dishes, it’s been quite a journey. It’s amazing how a simple blend of herbs can elevate everyday cooking. I’m definitely keeping this in my regular rotation. Who knew I had a little bit of French flair in me?
Things I Mixed Herbs De Provence With
- Roasted chicken
- Roasted vegetables (potatoes, carrots, bell peppers)
- Simple pasta sauce (with canned tomatoes, garlic, onions)
- Herbed butter (with unsalted butter, salt, garlic powder)
- Grilled fish
- Steak
- Crusty bread
It’s really opened up a whole new world of flavors for me. I encourage you guys to give it a try if you haven’t already. You might just surprise yourself!
