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Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença, [ˈɛr.bas də pɾoˈvɛn.sa]) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.
Satureja is a genus of aromatic plants of the family Lamiaceae, related to rosemary and thyme.It is native to southern and southeastern Europe, North Africa, the Middle East, and Central Asia.
Summer savory is a characteristic ingredient of herbes de Provence. [27] It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces. [25] Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma.
Fines herbes – combination of herbs that forms a mainstay of Mediterranean cuisine. [52] Five-spice powder – mixture of five spices endemic to Chinese cuisine, but also used in other Asian cookery as well. Garam masala – blend of ground spices common in North Indian and other South Asian cuisines. [53] The exact composition of the blend ...
Satureja thymbra, commonly known as savory of Crete, whorled savory, pink savory, and Roman hyssop (Arabic: za'atar rumi; za'atar franji), [2] is a perennial-green dwarf shrub of the family Lamiaceae, having strongly scented leaves, native to Libya, southeastern Europe from Sardinia to Turkey; Crete, Cyprus, Lebanon, Israel ().
It is often used in herb combinations such as herbes de Provence and za'atar. The flowering leaves and tops of marjoram are steam-distilled to produce an essential oil that is yellowish (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor, and pinene.
Chives are one of the fines herbes of French cuisine, the others being tarragon, chervil and parsley. Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own ...
Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. [13] Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups. [14] [15]