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Feb 13, 2007 03:59 AM

Need suggestions for using herbs de provence

Not too long ago my nephew gave me a large, and I mean LARGE crock of herbs de provence from William Sonoma. This is the large, have it for the rest of your life size. It was an interesting choice because I have NEVER used herbs de provence and I don't have a clue about what to use it on and how to best use it. Your suggestions would be greatly appreciated. I'd love to make something with it and serve it to him sometime soon. Thanks!

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  1. You are lucky. There are cheaper varieties without lavender. I use it on roasted chicken and turkey. I'm anxious to hear what else it's used for, but it's not cheap so I save it for those two.

    PS. can you please tell me how to post a new topic? When I bring my screen up for Boards, I get a list of current topics but no option for a new post.

    1 Reply
    1. re: LIMary

      Go to the board you want to post on. At the top of the page, under the board title, is a button that says "add new topic". Use that.

    2. Roast vegetables. Whatever kind you like, cut up, toss with some olive oil and some of the herbs and then roast until done (timing will depend on what vegetable you choose). I'm especially fond of the combination of these herbs with roasted sweet potatoes with onions.

      1. Use on roasted chicken, roasted potatoes (toss with olive oil and then the Herbes de Provence), it's great on lamb (or in lamb stews).

        1. I too use it on roasted chicken and veggies. On the chicken, a little sprinkling of s & p, cinnamon, and a dash of garlic powder with the herbes. Mmmmm.....

          1. i use them in my ratatouille.

            one of my favorite ways to use them is to break two eggs and put in a bunch of the herbes de provence, whatever fresh herbs i have around, salt and pepper and almost glaze my roast chicken with the whole mess. parts of it fall off into the pan juices which makes for a really yummy start to a gravy. it makes the chicken look positively beautiful too. i can't remember whose technique it is - perhaps patricia wells.

            1 Reply
            1. re: potterstreet

              I was intrigued by this glazing roast chicken with eggs. Can you go into more detail about how you do this?