Auberge Blend – Herbes de Provence
And my Famous Photo!
There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area as well as depending on local tastes. This is my own “Auberge” blend that I make and use regularly in our Chambres d’Hôtes when we are in France; I find it appeals to most people’s taste and it is really wonderful on roast chicken as well as barbecued lamb chops. Feel free to add or omit those herbs that you are not keen on or find difficult to obtain, I do use the optional ingredient of fennel sometimes, and it makes a particularly good mix for fish and eggs then. This makes a wonderful gift – add a ribbon, a sprig of lavender & a recipe. I sell this blend at the Auberge when I am there, in little provençal fabric bags with a recipe sheet inside.
And the famous photo? I am being IRONIC here by the way……..well, I was approached by Wikipedia several years ago and asked if they could use my photo for the Herbes de Provence entry on their global encyclopaedic site; you can see what Wikipedia has to say about the herbal mixture HERE, as well as viewing my original photo. I have taken numerous photos of my French herbal mix since then, but I discovered these old photos on my external hard-drive last week and decided to use them for my Herbs on Saturday post. I hope you try this mixture, I am really pleased with the combination of herbs that I use, and the lavender flowers also add a certain je ne sais quoi I feel, but that may just be me and my love for the lyrical lavender. I am proud to say that all the herbs I use in this recipe, are home-grown before being harvested and then dried, so I know that they are free from pesticides and have given the bees in my garden hours of pleasure! Do join in the Blog Hop for Herbs on Saturday, the link to the event it here: Herbs on Saturday. See you tomorrow when I will be gearing up for Mardi Gras…..with a big bowl of batter of course, and a savoury crêpe recipe as well as the usual sweet ones. See you then, Karen.