Herbes de Provence. A classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe comes from a traditional french recipe.
Uses: Excellent with chicken and pork. Try basting chicken with olive oil, lemon juice and Herbes de Provence. Roast new potatoes in olive oil and Herbes de Provence. Great added to soups and stews.
Ingredients: rosemary, thyme, basil, marjoram, savoury and lavender. Net weight: 20g
Bouquet Garni. A heady combination of herbs for use with more robust sauces, stews and casseroles. Traditionally made from a bundle of fresh herbs, we’ve made a convenient Bouquet Garni blend from dried herbs that can be added to casseroles, stocks, sauces and soups.
Uses: Great with beef, stews and casseroles. Try using Bouquet Garni with a rich Boeuf Bourgignon. Great also used to flavour chicken stock after that Sunday. Roast.
Ingredients: parsley, thyme, tarragon, rosemary and bay leaves. Net weight: 20g
Italian Herbs. A classic selection of Italian herbs to give that authentic Trattoria taste to pizza and Italian dishes. Use this blend for a quick burst of Italian inspired flavour. Sprinkle Italian Herbs over chicken prior to cooking or stir into minestrone soup for a real depth of flavour.
Uses: Excellent with chicken or tomato based pasta and pizza dishes. Add to pizza dough. Use in all tomato based pasta sauces. Sprinkle over chicken before baking with garlic and lemon.
Ingredients: oregano, thyme, rosemary, basil, marjoram and sage. Net weight: 20g
