Herbes de Provence (and 2 Easy Appetizers)

Hankering for an inexpensive way to be transported to the south of France? Close your eyes and inhale a whiff of herbes de Provence. That’s what the scrubby vegetation (“la garrigue”) in the hills smells like. And that’s the herbal aroma of Provençal cuisine. Of course, you don’t need to go to Provence to find herbes de Provence. They’re available in the spice section of grocery shops mostly everywhere. If you do travel to Provence, however, it’s a great item to buy at the markets and bring back for yourself or for friends who enjoy cooking.

Fragrant blend of herbs that grow in Provence

Herbes de Provence are an aromatic blend of dried herbs that thrive in the warm, sunny climate of Provence. They come in many variations but typically contain rosemary, thyme, oregano, savory, and marjoram. Spice sellers sometimes shake things up by adding lavender or other floral notes, but I prefer the subtle, harmonious blend of flavors in the basic mix. (Lavender can be overpowering.)

Commonly sold at the outdoor markets in Provence

You might be wondering whether herbes de Provence are different from the spice blend sold as “Italian seasoning.” Both evoke the Mediterranean landscape. Herbes de Provence are authentic to the regional cuisine in Provence and commonly sold at local outdoor markets. Home cooks make ample use of them. By contrast, blends of Italian seasoning mirror the flavors of Italian cooking, however you’d be hard-pressed to find them sold as such in Italy. Italian seasoning blends are typically heavy on oregano and basil, while herbes de Provence are predominantly characterized by thyme and rosemary. Don’t get me wrong. I like Italian seasoning and use it in homemade tomato sauces. But I reach for herbes de Provence whenever I want to add oomph to soups, stews, marinades, and grilled vegetables and meats.

Here are two of my go-to appetizer recipes which call for herbes de Provence. The preparations are very easy.

Gussied-Up Goat Cheese
Herbes de Provence add a pleasant perfumy punch to mild goat cheese. A happy marriage, indeed.

Ingredients:
Log of plain goat cheese (either 4 oz or 8 oz)
Herbes de Provence
Olive oil

Take a log of plain goat cheese and bring it to room temperature to soften, about 30 minutes to an hour. Set the cheese on a platter. Using the back of a spoon, press it into a thin, flat disk. Scatter herbes of Provence over the cheese, crushing them between your fingers to release the oils and flavors. Press the herbs into the cheese. Before serving, add a light drizzle of a good olive oil. Serve with carrots, celery, or crackers.

Roasted Cashews with Herbes de Provence
This simple recipe elevates a common nut to an elegant treat. A combo of salty, sweet, spicy, and savory, these nuts are a great choice for holiday gatherings. Nibble on them alongside a glass of wine, mulled cider, or any other beverage, then sit back and let the flavors induce dreams of Provence. It takes only 15 minutes to prepare. This recipe was inspired by Ina Garten’s Barefoot in Paris.

Ingredients:
1 pound unsalted cashews
1 tablespoon herbes de Provence
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar
1 tablespoon unsalted butter, melted
1 sprig of rosemary (optional)

Preheat oven to 350° F. Spread the cashews on a baking sheet and toast for 5-7 minutes, until golden. Meanwhile, in a large bowl combine herbes de Provence, salt, cayenne, sugar, and melted butter. Add the warm cashews to the herb mixture and mix well until the nuts are coated. Serve warm, if possible. Top the bowl with a sprig of rosemary for extra flair. Can save in airtight container for up to 3 days.

my private stash

On my last trip to Provence, I came home with multiple bags and tins filled with herbes de Provence. Some went out the door as gifts, while the rest of the stash is within easy reach on my spice shelf. My supply is quickly diminishing. More are available at the grocery store, although I question how fresh those are. Another option is DIY—preparing my own blend of dried herbs, crushing them slightly with a mortar and pestle or simply shaking them in a jar to mix well. Or, better yet, plan another trip to Provence.