Provencal herbs composition proportion. Recipe for flavored dressing. Useful properties of Provencal herbs.

Provencal herbs are a fragrant seasoning that is widely used by chefs from all over the world, as it is ideal for almost all the first and second courses. Thanks to the use of Provencal herbs, ready-made dishes acquire a unique spicy - spicy taste and incomparable aroma. The name of this spicy mixture comes from the word Provence - a region in France, which is famous worldwide for its fragrant herbs.

Drinking pastis and listening to cicadas, of course. Originally the herbs that made up the blend of herbs from Provence were easily in the wild. Since then, the production process has become much more industrialized. In France, there are about 400 hectares, which are intended exclusively for the grass of Provence! Traditional manufacturers are serious about the topic. Herbs should not be too dry to crumble. But they should also not be too wet, as they can easily form.

If you want to keep fresh herbs of Provence, as they give more flavor to the dish, put them in a jar, protected from heat and humidity, and destroy them quickly. To keep them longer, you can dry them in the form of a bouquet of garni. Or dry them in the open air before gently mixing them to get grass flakes from Provence. Then you can sprinkle your dishes and store them for a long time.

Most often Provencal herbs are low-lying components of French, Mediterranean and other world cuisines. It is wonderfully combined with all types of meat products, emphasizing the already expressive taste of dishes. For example, a dish called Provence chicken is especially popular, for preparing which pieces of poultry are rubbed with garlic, salt and a mixture of Provencal herbs, and then baked in an oven for about an hour.

Using Provence herbs in the kitchen

Use the herbs of Provence in any of your dishes to immediately give them a taste of the south! Feel free to put on all your dishes that contain tomatoes. Then cover with Provencal grass and olive oil before spending a few minutes in the oven. But also in your bread dough and add small pieces of garlic to make the rolls original flavor. Your only limit is your imagination! Herbs of Provence will find their place ideally in fried vegetables or fish baked in foil. And if you want to spice up your meat or simulated meat, you can also add generous pinches to your marinades.

Quite often, Provence herbs are added in the process of cooking various soups and broths - the use of this spice greatly makes the taste of the first dishes richer richer. This spice is widely used as an aromatic additive to salads and sauces. Sometimes it is simply indispensable in the preparation of minced meat, roasts and fish dishes.

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Why buy from us? Quality control for each order. Herbs of Provence: aromatic plants, but not only! It is impossible to interest gastronomy in the south-east of France without causing the grass of Provence. It is much more than aromatic herbs, they are one of the most powerful symbols of the region. We are not kidding with tradition! In the southeast, we take the herbs of Provence very seriously. Herbs should not be wet, so as not to mold, not being too dry, so as not to collapse. Complex, the production process brings even more flavor to the mix, and it is amazing to compare herbs with valuable ingredients that need to be taken care of.

It is recommended to use Provencal herbs and for dressing fatty foods. At the same time, this seasoning can add flavor and diversify dietary dishes that need to be consumed without salt. Sometimes a mixture of herbs is added to baking: for example, you can bake very fragrant potato bread with them. Provence herbs perfectly complement the taste of roasted potatoes.

Because for the quality herbs of Provence it takes time, passion and technology, and non-French manufacturers will tell you the opposite! Herbs of Provence with several flavors. More generally, the herbs of Provence are known as various aromatic herbs. Among the most famous are basil, which has become indispensable in our pizza; parsley, which accompanies fish and meat, as well as mint.

However, in the South, other herbs know how to make themselves indispensable. This refers to rosemary, which is part of the traditional bouquet of garni, thyme, chervil and tarragon. It can be found in salads, cheeses or liqueurs, among others. You will understand that it is impossible not to fall under the spell of the grass of Provence. Use dried or frozen mixes to give a little sunshine to all your dishes during the winter.

Proven herbs are not known, attention, only as a fragrant seasoning, which gives the dishes a unique taste, but also as a very useful product, which contains a large amount of active substances. In particular, essential oils, resins, tannins, enzymes, organic acids, minerals and vitamins are present in this spice. This spicy mixture increases appetite and promotes good digestion.

Herbs and spices are the ingredients commonly used in the kitchen; Their use, as shown in the last part of the article, has a very ancient origin. Spicy herbs and spices are often combined and equally mixed together; In fact, herbs and spices are not the same thing, although the purpose for which they are used is essentially the same, namely, to improve the recipes, to season them, to paint them and, above all, to extol their flavors.

With the expression of aromatic herbs, it is usually called herbs or vegetables, often grown in gardens, but also found in the wild; Typical examples of aromatic herbs are laurel, basil, borage, apricot, cationic, tarragon, onion, marjoram, lemon balm, mint, oregano, nettle, parsley, rosemary, sage, sacrum, serpillo, thyme, and so on.

The composition of Provencal herbs.

The composition of Provencal herbs is quite diverse and versatile, but the main components, without which this seasoning is simply impossible, are rosemary, thyme, basil, peppermint, sage, oregano (oregano), savory and marjoram. These dry herbs are perfectly matched to their taste, so perfectly combined with each other, they perfectly complement each other.

The term "spices" in Italian is referred to instead of dried vegetable products, which usually, though not always, come from tropical countries or from several remote places used for a long time to preserve and flavor food products; Ultimately, this is a matter of substances that are obtained from different parts of plants.

Typical examples of spices are cinnamon, cardamom, safflower, carving, cloves, turmeric, nutmeg, paprika, pepper nigra, sesame, ginger, etc. Spices must have their own characteristic aroma in the presence of essential oilsvery complex and differentiated chemical compounds; In general, they have a good antiseptic effect, but it is important to keep in mind that the properties of these substances are significantly reduced when cooking.

However, despite the mandatory ingredients in the composition of Provencal herbs, the proportions of the individual components can be called very arbitrary. It is meant that each separately taken mix directly depends on requirements of the recipe and personal preferences of the cook.

Calories of Provencal herbs 259. 3 kcal.

The energy value of the product Provence herbs (the ratio of proteins, fats, carbohydrates:

Herbs and Spices: Mixtures

Garni-bouquet is a bunch of herbs used to flavor soups and stews; It consists of three pieces of parsley and laurel and thyme. Herbal herbs are a mixture of parsley, tarragon, cherry and onion, which are used for the taste of eggs, fish and chicken dishes.

Herbs from Provence contain thyme, rosemary, sage, marjoram, basil, fennel and mint, used for seasonal stews and vegetable dishes. Note. Spice blends include baharat, berbera, creole, curry, cajun, bah kuk and so on. Herbs and spices: a bit of history.

Proteins: 12. 368 g. (~ 49 kcal).
Fats: 6. 508 g. (~ 59 kcal).
Carbohydrates: 25. 978 g. (~ 104 kcal).

The energy ratio (bju: 19 \\ @%.

Recipes with olive herbs.

Baked chicken with olive herbs and oranges and apples.
Chicken legs with olive herbs under cheese coat.
Marinated Chicken with Provencal Herbs.
Silver carp roasted with Provencal herbs.
The proportions of the product. How many grams?

Spices and herbs have been used since antiquity; He played a crucial role in business development. Previously, they were used for medical and sacred purposes, and were also fair in the trade of gifts between sovereigns in different countries. The term "spices" is derived from the Latin species, indicating products such as wheat, barley, and flour; However, they differed from these products of the earth in their typical aroma and therefore were identified with an aromatic term.

In the Middle Ages, the spice trade grew: black pepper, ginger, cloves, cinnamon, nutmeg were the most sought-after and popular products. In the following centuries, commercial routes gradually expanded in Spanish, Portuguese, Dutch, English and French.

In 1 teaspoon 5 grams.
In 1 tablespoon 11 grams.
In 1 pack 250 grams.
The nutritional value.

Organic acids 0. 013 g of dietary fiber 25. 7 gvoda 17 g
Vitamins.

Choline 34. 56 mg.
Vitamin PP (niacin equivalent) (PP) 3. 7882 mg.
Vitamin K (phylloquinone) (K) 462 mcg.
Vitamin E (te) (E (te) 4. 635 mg.
Vitamin C (C) 74. 43 mg.
Vitamin B9 (folic acid) (B9) 133 mcg.
Vitamin B5 (pantothenic acid) (B5) 1. 259 mg.
Vitamin B2 (riboflavin) (B2) 0. 376 mg.
Vitamin B1 (thiamine) (B1) 0. 278 mg.
Vitamin A (RE) (A (RE) 228. 8 µg.
Beta - carotene 2. 158 mg.
Minerals.

In past centuries, spices have been used in Europe for medicinal and culinary purposes; in the kitchen, in particular, served to cover the aroma of the freshest produce. These habits led to the creation of several recipes that have been used to date, such as goulash, pepper and pickled game with cloves and wine.

You are crazy to eat it! Is the name of the book that can change your way of spending and eating habits. The author is a Frenchman, Christophe Brusse, an engineer and a former manager of the agri-food industry in his country. For twenty years, he worked for various food giants, buying raw materials from every chapter of the world, and then finishing with food, food, or ready-to-eat products that are bought in a supermarket.

Cobalt (Co) 0. 375 mcg.
Fluorine (F) 0. 88 mcg.
Chromium (Cr) 0. 75 mcg.
Selenium (Se) 11. 588 mcg.
Manganese (Mn) 2. 7758 mg.
Copper (Cu) 582. 13 mcg.
Iodine (I) 0. 38 mcg.
Zinc (Zn) 3. 35 mg.
Iron (Fe) 29. 711 mg.
Chlorine (Cl) 2. 37 mg.
Phosphorus (P) 307. 5 mg.
Potassium (K) 1690. 88 mg.
Sodium (Na) 90. 12 mg.
Magnesium (Mg) 196. 5 mg.
Calcium (Ca) 925 mg.
Comments and reviews.
Provence herbs do it yourself today bought in the store allspice. Next to it was the Provence Herbs seasoning. For many, the packaging with the name of the spices is primarily associated with lavender. Yes, Provence, these are primarily lavender fields. So what are Provencal herbs?

Advertising - Continue reading below. The European Union and the Italian state have strict laws to protect consumers. Of course, we all know that modern agriculture uses pesticides to protect production. Or farms are not always idyllic spots. We all know that in many processed foods there are legitimate chemical additives and fragrances that enhance odors and improve colors. Christoph Brusse tells us that this is not always the case. Will also good manufacturers and quality products, the cost of which is justified by the choice of the best ingredients.

Provencal herbs are characteristic of this cozy part of France. If you look at the package and read the composition, then you will not find anything unknown in the name of these herbs. And, on the contrary, with surprise, you will find that most of the herbs in the blends called Provencal Herbs grow, and not badly, in almost all of our territory. Only in the case, if not on a bed, then in a greenhouse or on a windowsill. Yes, all these herbs can be grown in a pot on the windowsill or in a box on the balcony. So what are these herbs? Fragrant. Totally intriguing?

But there are strawberry jams, he writes. You are crazy to eat it! - made of "fructose and glucose syrup, water, concentrated fruit juice, strawberries and pectin, beautiful strawberry strawberry jam". This is just one of the many cases that Christoph of Brussels is talking about. A less serious situation, at the bottom, when something is inappropriate for something that is not. Like the "herbs of Provence." "Thyme comes from Morocco or from Albania, the basilica or marjoram from Egypt and rosemary from Tunisia," writes Brusse.

They are "from Russia, Lithuania, Poland or some other country in the East." Just finish working in France, adding some herbal oil, and it’s perfectly legal to write the “snail” of Burgundy you work in France. Includes more horrible cases: if you read the book, we will allow you to open them. You can come to the end of the volume a bit "uncomfortable, as it happened to me." What should I do? It will be a solution, but it is impossible. Fortunately, Christoph Brusse ends his book with a decalogue on the rules for survival in the supermarket.

First of all, it is the well-known basil. Oregano or oregano, savory, rosemary, marjoram, sage, thyme or thyme, fennel (not tuberous), and of course lavender.

As far as I remember, the mixture includes the most common herbs: basil, rosemary, oregano, thyme, and possibly sage. I don't remember exactly. The last time a very long time to buy. Now I do not buy ready-made mixes "Provencal Herbs", but I make them myself. And not just a mixture of fragrant spicy herbs, and immediately flavored salt.

Consumers should be better aware of labels, for fear of products that are too small and thorough, in order to evaluate information and especially origin, without being “captured” by an aesthetically beautiful package. As Hippocrates said, Food is your medicine, and medicine is your food. We make our choice with the best manufacturers quality, even if they are more expensive: spending a few extra euros on food is a healthy investment. However, fortunately, “the system of European standards and controls, although not ideal, is the most rigorous and efficient in the world,” writes Brusset.

Provencal herbs can be used in the preparation of many dishes: meat, fish, poultry, vegetable, sauces. Yes, almost not to cook, you can add Provence herbs. In more detail how and in what dishes to add Provence herbs can be read in the article "Spicy Herbs in Cooking."

Do it yourself is a couple of minutes in the presence of dried herbs. No own, you can buy ready-made in a store or a pharmacy. Yes, many of these herbs are medicinal and are used in the treatment of traditional medicine recipes. It will be much cheaper than a bag of ready seasoning. And if the herbs are grown with their own hands and you know that when they were grown, they were not processed by anything, that is, they are environmentally friendly, an even greater plus in favor of making the Provencal mixture of herbs themselves.

Christophe Brusse. The Provence market is known for its handmade goods, including these woven baskets. The Provence region has beautiful beaches, fantastic inhabitants and a fantastic tradition. Although it may be difficult to get away from the beautiful blue waters, trust us: the markets deserve a few hours of your time - or more visits!

The old town is the center of many Aks markets, popular on Tuesdays and Thursdays. If you are in the city in December, do not miss the opportunity to go to the exquisite Christmas markets. Herbs, tea blends, spices: these ingredients, which are necessary for flavoring food and beverages, can be found in all the markets of Provensal.

Recipes mixes "Provencal Herbs".

Recipe Provencal herbs number 1.

Oregano - 1 part.

Basil - 1 part (green or burgundy).

Thyme - 2 parts.

Savory - 1 part.

Lavender - 0, 5 parts.

Rosemary - 1 part.

Fennel - 0, 5 parts.

Recipe of Provencal herbs number 2.

Thyme - 1 part.

Savory - 1 part.

Lavender - 0, 5 parts.

Is another tradition preserved? Avignon's open markets! Here you will find herbs, spices, olives and oil, ideal for cooking. If you're a fanatic vintage, you can't lose it. What else needs to be done in Avignon? Do not leave the south of France without buying some of the best handmade soaps that you will not find anywhere else in the world.

Perhaps Marseille has markets that most take into account this list. Go as soon as possible in five hours to discover the best products of the day. A significant Arab population affects the market, and you will find Arab delicacies such as harissa and couscous.

Oregano - 0, 5 parts (basil can be).

Sage - 0, 25 parts.

Rosemary - 0, 25 parts.

Recipe of Provencal herbs number 3.

Thyme - 2 parts.

Basil - 1 part.

Oregano - 1 part.

Sage - 1 part.

Rosemary - 1 part.

Savory - 2 parts.

Fennel seeds - 1 part.

Lavender - 1 part.

Recipe Provencal herbs number 4.

Savory - 1 part.

Rosemary - 1 part.

Thyme - 1 part.

Oregano - 1 part.

Basil - 1 part.

Marjoram - 1 part.

Fennel seeds - 1 part.

Recipe of Provencal herbs number 5.

Basil - 1 part.

Oregano - 1 part.

Thyme - 1 part.

Savory - 1 part.

This simplified mixture with a minimum amount of spicy herbs that make up.

Mixtures are prepared very simply. Dried herbs simply mix in a bowl and pour into a jar with a lid. For the mixture, I take only leaves or thin stems. Before mixing the herbs can be chopped in a blender or coffee grinder. Do not add thick stems to the mixture. Although they can also be used in cooking. Just store them separately.

I measure herbs with a tablespoon. In the event that for the preparation of the mixture will not be some kind of grass, do not worry. Focus more on your taste.

Fragrant salt with olive herbs is also easy to make. For salt, ground in a blender grass is not necessary. It is enough to knead them with your hands. On a half-liter jar of salt, I add from three to five tablespoons of a mixture of herbs. Salt large take. It can also be ground in a coffee grinder or blender. All mix well and keep in a closed jar.

This article would not be complete if I didn’t say that in addition to dried spicy herbs, you can make mixtures of fresh and freeze. Every year I freeze so many different herbs. In addition to our traditional dill, parsley, green onions, you can make a mixture of frozen Provencal herbs. Just do not forget to sign the container where some herbs. Frozen Provencal herbs are also added to all dishes. Especially good to add them when cooking the first dishes, salads, when cooking pizza.

Now comes the season when all these herbs can be planted in the garden or at home in a pot. In the market also.
In the summer a huge selection of spicy herbs. Do not be lazy, buy a few bundles. Dry and make your mixture of Provencal herbs or freeze.

Provencal herbs - application.

Interestingly, the French themselves do not dry Provencal herbs, but prefer to use this seasoning in a fresh combination of herbs. In general, earlier in each castle of France in the courtyard there was a separate flower bed for collecting herbs. In addition, there were also special kits. aromatic herbs for fruit dishes and for the treatment of various diseases.

Where to add Provence herbs, often ask themselves the hostess. Undoubtedly, the Provencal blend of herbs will add exquisite taste to French cuisine. Omelets, sauces and salads will play in a new way, if you add to them a mixture of Provencal herbs. The famous mayonnaise can be turned into an exquisite sauce for meat, chicken, fish and seafood, if you add Provenan herbs to it. The recipe for traditional grilled chicken can be changed beyond recognition, if you add a pinch of this spice to the marinade. Chicken with Provencal herbs is a new gourmet dish on your table, the bright taste and aroma of which your guests will not forget to mention. As an interesting addition, put a pinch of herbs in the bread dough in the bread maker. In just an hour, you will receive an amazing aromatic bread with Provencal herbs, fresh and tasty.

Also, Provencal herbs will make an unrecognizable taste of ordinary fried potatoes. Our native dish will be a real culinary masterpiece, if 15 minutes before the end of cooking, add a pinch of Provencal herbs with salt. You will be surprised how the taste of potatoes will be revealed in a new way for you. And of course, meat with Provencal herbs perfectly stewed, a mixture of Provence herbs is ideal for soups and gravies. Provence herbs are the secret of French soups.

Vegetable lovers often use olive oil for dressing. You can make it fragrant and add new flavors to your dishes. Take a clean, dry glass container and pour a teaspoon of Provencal herbs to the bottom, if desired, add a crushed clove of garlic. Pour 200 ml of olive oil and place in a cool dry place. In a week, the dressing is ready for salads with olive oil.

French men, sophisticated and demanding lovers, know the secret of success in women. Meals with the addition of Provencal herbs make them welcome and loved, why don't we learn from their experience and secrets.

Medical use:
The harmonious combination of spicy plants in the Provencal Herbs blend is a composition with unique culinary and healing properties. Provencal herbs awaken a gourmet in a person, enhancing the sense of smell and taste, increasing appetite and promoting better digestion. Also, Provencal herbs with a salt-free diet are indispensable. Alchemy of love: according to the French, who have the reputation of the most gentle and attentive lovers in the world, a dinner of dishes with Provencal herbs is the best prelude to the night of love. Sensations in sex become more sophisticated and multidimensional.

Today I bought fragrant pepper in the store. Next to it was seasoning Provencal Herbs. For many, the packaging with the name of the spices is primarily associated with lavender. Yes, Provence, these are primarily lavender fields. So what are Provencal herbs?

Provencal herbs are characteristic of this cozy part of France. If you look at the package and read the composition, then you will not find anything unknown in the name of these herbs. And, on the contrary, you will be surprised to find that most of the herbs in the mix called “Provencal herbs” grow, and not badly, in almost all of our territory. If not on the garden, then in the greenhouse or on the windowsill. Yes, all these herbs can be grown in a pot on the windowsill or in a box on the balcony. So what are these herbs? Fragrant. Totally intriguing?

First of all, it is the well-known basil. Oregano or oregano, savory, rosemary, marjoram, sage, thyme or thyme, fennel (not tuberous), and of course lavender.

As far as I remember, the mixture includes the most common herbs: basil, rosemary, oregano, thyme, and possibly sage. I don't remember exactly. The last time I bought a very long time. I now do not buy ready-made mixes "Provencal herbs", but I make them myself. And not just a mixture of fragrant herbs, and immediately flavored salt.

Do it yourself is a couple of minutes in the presence of dried herbs. No own, you can buy ready-made in a store or a pharmacy. Yes, many of these herbs are medicinal and are used in the treatment of traditional medicine recipes. It will be much cheaper than a bag of ready seasoning. And if the herbs are grown with their own hands and you know that when they were grown, they were not processed by anything, i.e. environmentally friendly, even more plus in favor of making the Provencal blend of herbs themselves.

Recipes mixes "Provencal herbs"

Recipe of Provencal herbs №1

Oregano - 1 part

Basil - 1 part (Green or burgundy)

Thyme - 2 parts

Savory - 1 part

Lavender - 0.5 parts

Rosemary - 1 part

Fennel - 0.5 parts

Recipe for Provencal Herbs # 2

Thyme - 1 part

Savory - 1 part

Lavender - 0.5 parts

Oregano - 0.5 parts (can be basil)

Sage - 0.25 parts

Rosemary - 0.25 parts

Recipe of Provencal herbs №3

Thyme - 2 parts

Basil - 1 part

Oregano - 1 part

Sage - 1 part

Rosemary - 1 part

Savory - 2 parts

Fennel seeds - 1 part

Lavender - 1 part

Recipe of Provencal herbs №4

Savory - 1 part

Rosemary - 1 part

Thyme - 1 part

Oregano - 1 part

Basil - 1 part

Marjoram - 1 part

Fennel seeds - 1 part

Recipe of Provencal herbs №5

Basil - 1 part

Oregano - 1 part

Thyme - 1 part

Savory - 1 part

This simplified mixture with a minimum amount of spicy herbs that make up.

Mixtures are prepared very simply. Dried herbs simply mix in a bowl and pour into a jar with a lid. For the mixture, I take only leaves or thin stems. Before mixing the herbs can be crushed in a blender or coffee grinder. Do not add thick stems to the mixture. Although they can also be used in cooking. Just store them separately.

I measure herbs with a tablespoon. If for the preparation of the mixture will not be some kind of grass, do not worry. Focus more on your taste.

Aromatic salt with olive herbs is also easy to make. For salt, ground in a blender grass is not necessary. It is enough to knead them with your hands. On a half-liter jar of salt, I add from three to five tablespoons of a mixture of herbs. Salt take large. It can also be ground in a coffee grinder or blender. All mix well and keep in a closed jar.

Now comes the season when all these herbs can be planted in the garden or at home in a pot. In the market also in the summer a huge selection of spicy herbs. Do not be lazy, buy a few bundles. Dry and make your mixture of Provencal herbs. Or freeze.

See more recipes for Provencal herbs in the video:

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