Recently a recipe called for 2 tablespoons of Herbes de Provence. It was the first time I'd heard of it and wanted to cook there and then, so I went to my laptop to learn more.
The name, of course, told me that it must be a mixture of herbs but which herbs in particular? I found a few recipes and settled on the one below. It didn't include Oregano, so I added a couple of tablespoons. I might just leave it out next time but suspect I won't notice a great deal of difference. One herb that does take over is the Thyme, so I'll cut back on that as well.
Naturally, the mixing of herbs is a time-worn addition to cuisine by discerning cooks, especially Provençal grandmothers. It can also be mixed with oil and used as a marinade.
I use it quite often now, rubbing it into the pork roast, sprinkling it on my Chicken Maryland (hubby likes cajun or chilli on his), and adding it to the roast vegies.
Do you have a favourite blend?
My little herb cupboard