Their name derives from Provence, a French region known mainly for its indescribable aromatic herbs. Thanks to French cuisine, the Provencal herbal mixture has been spread all over the world, which appreciates its smell and taste.

Provencal herbs - composition

The main ingredient of Provencal herbs is thyme, which has a slightly bitter taste and preserves the flawless aroma of the mixture. Original French herbs are also enriched with a pinch of lavender, which emphasizes the taste of the composition. As for the rest of the ingredients: rosemary and its spicy and pine fragrance stimulate appetite, savory soothes and basil refreshes.

Provencal herbs - proportions

The classic proportions of Provencal herbs are a teaspoon of sage, savory, peppermint and rosemary, two teaspoons of oregano, basil and thyme, and half a teaspoon of grated lavender. Immediately after harvesting, the herbs should be thoroughly dried, obligatorily in a darkened and warm room whose temperature does not exceed 40°C. The whole should be ready for preparation after a few days. When crushing, it is advisable to separate the lignified parts of the herb from the rest, which will then be best stored in linen bags. Spices kept in this way will retain their taste and unique aroma even for half a year.

Provencal herbs - properties

It turns out that Provencal herbs have a considerable therapeutic value - they accelerate metabolism by supporting the secretion of digestive enzymes. Thyme reduces blood pressure and is used to treat asthma, rosemary relieves muscle pain, improves memory and has a positive effect on hair and the immune system, while basil reduces swelling and inflammation. Magnesium eliminates headaches, stomach disorders, nausea and colic disorders, while sage is bactericidal - it can perfectly cope with infection of gums or pharyngeal mucous membranes. Provencal herbs are often used in salt-free diet in case of pressure problems. Their use is also recommended for all those with stomach problems. Mixture of Provencal herbs is a universal dish, but it composes best in combination with dark meat. In addition, it is worth adding it to salads, fish, grilled dishes, soups or cottage cheese.