- Rub on proteins (especially chicken) before braising or baking
- Sprinkle over fresh tomatoes with good olive oil and bake, then eat with crusty bread
- Coat potatoes in a mixture of olive oil and salt, then add herbs and bake or pan-fry
- Tomatoes Provençal
- Ratatouille with Herbes de Provence, Cinnamon & Cloves
We work with a cooperative of farmers who cultivate organic heirloom herbs in Provence. They grow four types of herbs: savory, thyme, oregano and rosemary.
This spice is delicious. It is versatile and I have used it on many things, but my favorite way to use is on potatoes. Yummy!! You won't be sorry for buying this spice.
I received this in the spice club box and am now a fan for life. Forget everything you know about the usual American concoction of herbes de Provence with lavender stuffed in there to make up for the sad state of the aromatics. I've been using B&B's blend on everything from lasagna to chicken and I'm excited to use it on soups this winter. (And I bet it would be amazing for pizza too!). This is an amazing blend for anything where you want an oregano/thyme/rosemary type flavor.
Waiting for this Spice!
I had been waiting in anticipation that this spice was coming when Burlap teased it a few months ago. It did not disappoint. Tried it over roasted potatoes and can’t get enough. This maybe my new favorite!
I received this lovely blend in my recent Spice Club shipment, and immediately made the Tomatoes Provençal and Herbes de Provence & Onion Socca recipes that were included with the subscription. Which I ate together, as suggested. My my my, my mouth is very happy.