PING: Chefs - Herbes de Provence
 

this is what Wikipedia says this stuff is but it says that the amounts of each ingredient can vary. I plan on making some tomrrow for a rub on a prime rib but I havnt the slightest idea how to make this stuff. Any advice or guidance would be greatly appreciated. (Note itll be a 5lb. Roast)


Herbes de Provence
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Herbes de Provence (Provençal herbs) is a mix of aromatic plants, typically but not always dried. These herbs are native to and have their origins in the Provence region of southern France. It is often sold in considerably larger bags, of two or three litres size, than the typical herb sale of a few millilitres. The price in Provence is also considerably lower than for typical herb sales in the Western world.

The mixture traditionally contains rosemary, marjoram, basil, savory and thyme. Sometimes lavendar flowers are included in the mix. The proportion of each herb varies depending on the manufacturer, and additional aromatic plants are occasionally added. Typically thyme dominates the taste produced by the herb mixture.

It is mostly used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. It is rarely added after cooking is complete.

Go to a good store that sell's quality herbs and spices, and you'll probably be able to find it ready made.

Alternatively, just used dried mixed herbs if you really struggle - not as good but it will be OK.

Glen was right on the money...thanks Glen. World market had a bag of it right on the shelf!