My mother was born and raised in Italy. I was lucky enough to grow up in a house that constantly smelled like Italy..you know the aroma…smells like rosemary, thyme, basil, and oregano.
We grew up with olive oil, eating it long before it was hip. My mom is a great cook, she taught us, very early how to make all kinds of Italian dishes, including homemade pasta.
What I didn’t know anything about was a wonderful blend of spices known as Herbes de Provence.
I don’t remember when I learned about Herbes de Provence, I am sure it was while I was binge watching food TV. But, fast forward to writing this post. I wanted to have a versatile spice blend that would work great on meats or vegetables.
So off I went, to research the difference between the HdP and Italian seasoning. I discovered both contained similar ingredients and there were about as many different variations on recipes as there were ingredients.
- Herbes de Provence a mixture of dried herbs originating from the southern French region of Provence. The original version contained savory, marjoram, rosemary, thyme, and oregano. But in the early 1970s, lavender was added for the commercial American blends, even though lavender was not commonly used in southern French cooking
- Italian Seasoning blend originated in the Mediterranean and includes rosemary, thyme, oregano, and basil
The only difference from the traditional Herbes de Provence mix is the addition of Savory. Some Provence versions add fennel, sage, tarragon, and lavender (as mentioned above).
Certain varieties of Italian seasoning combined marjoram, sage, Italian parsley, garlic powder, onion powder, black pepper and red pepper flakes to the recipe.
I have blended the best of both season mixes into one fantastic version I am calling Herbes de Italiano Provence. A homage to my Italian heritage and admiration of the France cuisine. Included below are all three recipes for you to print or share.
[yumprint-recipe id=’2′][yumprint-recipe id=’3′][yumprint-recipe id=’4′]I use the combination seasoning blend on everything from roasted vegetables to roasted meats. I even like it on “garlic” bread, but instead of just adding a dash of garlic, I sprinkle a little Herbes de Italiano Provence. Its a nice surprise and change from the traditional garlic bread. I also use it to season my pizza dough.
I hope you enjoy it.
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