I have been toying around with the idea of starting a kitchen favorite series on the blog to share my favorite items and how to use them. Here we are with the first kitchen favorite; Trader Joe’s Herbes de Provence! This is a aromatic blend of dried herbs including rosemary, oregano, thyme, basil, savory, sage and lavender. Herbes de Provence is one of my absolute favorite mixes because of its versatility and aroma.
This particular one can only be found at Trader Joe’s. It costs $5.99, which is slightly more than most herb jars but you get more for your money. Trader Joe’s herbes de Provence is bigger in comparison to other herb jars. The jar is super cute and comes with an attached wooden spoon for scooping the dried herbs. It would certainly make an amazing hostess gift. The beautiful aroma of the herbs hits your nose the moment you open the jar. You can tell good quality herbs were used to create this mix.
Ways to use Trader Joe’s Herbes de Provence:
Herbes de Provence is a mixture of dried herbs typically from the Provence region South of France. It similar to but not exactly the same as Italian seasoning which does not include savory. This herb mix is superb with meat, especially roast beef and chicken. It is also great with veggies, fish and lots more.
- For a quick Provencal style chicken recipe, mix herbes de Provence with garlic, salt, pepper and oil then rub inside and outside a whole chicken. Roast for about an hour and half. Its simple and absolutely delicious!
- You can also roast potatoes coated with a mixture of herbes de Provence, garlic, salt and oil for the most amazing potato side dish.
- A good pinch of herbes de Provence will make your scrambled eggs or tofu more special.
- Herbes de Provence is a great addition to salad dressings too.
- On bread, with olive oil, sea salt, black pepper, so delicious!
I am always looking for new ways to use this magical blend of herbs and would love to hear your thoughts and ideas in the comment box below! You can find more recipe inspiration by checking out my food archives here