Provence herbs

Herbes de Provence offer rich and complex aromas, composed of rosemary, thyme, basil, marjoram and savory. As a traditional blend from southeastern France, these herbs are prized for their exotic flavor in French and Mediterranean cuisine. Whole Provencal herbs, dried to preserve their essential oils, are more aromatic than chopped ones.  In addition to their traditional use in Provençal dishes such as tapenades and Niçoise salads, these herbs offer health benefits. Rich in nutrients, they have phenolic compounds with anti-inflammatory, antibacterial and antiviral properties. As a source of essential fiber, they support digestive health and contain preventative photochemical compounds.  Whole Provence herbs can be used in a variety of savory and sweet dishes, adding a fresh touch to pasta, rice, fish and meats. They enhance soups, marinades, sauces and stews. In desserts, they go well with pies, cakes and fruit salads.  To release all their flavor, it is recommended to grind the whole Herbs de Provence in a mortar, spice grinder, or to finely chop them before incorporating them at the last minute. Dried herbs retain their aromas better, requiring a small amount to flavor foods. A mixture with salt, pepper and olive oil can be used in salads and raw vegetables. In summary, whole Provence herbs are not only a culinary addition, but also a source of health benefits, participating in the fight against free radicals and strengthening the immune system.