What is Provence Herbs?
Provence herbs, also known as herbs de Provence is an herb blend from the Provence region of France and consists of rosemary, marjoram, thyme, oregano, savory and basil. The blend may vary some to omit and include various herbs. The tiny chopped and dried herbs are a muted green and blend together to create a savory and mild seasoning that is spicy, green, zesty and sharp. It is used for meat, seafood, grains and vegetables.
What does Provence Herbs Taste Like?
...Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
...Basil is a leafy and aromatic herb that grows in warm climates. There are over one hundred varieties, though the most common Genovese variety of basil produces thin green leaves, in a tapered oval shape. The leaves taste bright, peppery and almost minty; the smell is the same. Basil lends a spicy sweet and herbal flavor to any dish.
...Rosemary is a woody herb and grows on a plant that looks like a small bush. The dense stalks are reminiscent of a Christmas tree, with the many skinny rosemary leaves situated much like fir needles. However, rosemary is a soft leaf and has a very strong aromatic smell. This smell is sharp, yet pleasing and refreshingly green. Dried rosemary smells similar and is dried using air or mild heat. The leaves remain fairly intact and are added to potatoes and meat. The flavor has a quality that could be considered distantly like mint, but sharper and with a hint of bitterness.
...Marjoram is an herb in the mint family and grows on thin brown stalks. The small, green oblong leaves are used fresh, or dried and ground into flakes to season food. Marjoram looks similar to oregano and the flavors are somewhat akin, with marjoram holding a more delicate flavor and without the spicy bite that oregano has. Flavors within the herb can be described as zesty, herbal and with citrus notes. Marjoram pairs well with meats, vegetables and soups.
...There are two types of the herb savory, summer savory and winter savory. The herb is related to thyme and rosemary and each small green leaf is thin, with tapered ends and tiny hairs. Savory is pungent and peppery. Summer savory is the milder version of this, while winter savory packs more of a punch. A small amount is needed to flavor a dish and it is often sold ground into small pieces.
...Thyme is an herb used in various cuisines for its gently sharp and cool pungency. A minty edge is present in its flavor. It grows on thin stalks and has very small tapered green leaves with a hint of white at the edges. The herb is often dried and takes on a muted green color. It goes well in soups and with meats, grains and vegetables.