Which fresh herbs do you use the most?

[JAS_OH1]

Perfumey herbs have to be used very judiciously.
Slightly separate but I couldn’t stand ginger for many, many years due to cakes and biscuits overloaded with the stuff.
But used correctly IMO it’s amazing stuff.

I have roasted a chicken with herbs de provence before, but kept adding more garlic to mask the perfume. That worked.

 

[JAS_OH1]

Mod.note: Garlicky posts have been moved to a new topic: Too much garlic?

I understand, but garlic and herbs work so well together. Just sayin'. Love garlic and herb Boursin, BTW.

 

[SandwichShortOfAPicnic]

I have roasted a chicken with herbs de provence before, but kept adding more garlic to mask the perfume. That worked.

I honestly am a bit lost. I thought herbs de Provence was just a type of mixed herbs like it is here.
I don’t understand where lavender comes into it?

Thyme (42%), Savory (20%), Rosemary (18%), Marjoram (10%), Oregano (10%)

 

[SoCalZone10]

I have roasted a chicken with herbs de provence before, but kept adding more garlic to mask the perfume. That worked.

When it comes to roasting a chicken, I just use barefoot Contessa’s recipe. Just stuff lemon, garlic, and thyme in the cavity, place the chicken on a bed of quartered onions. The house smells unbelievable when you do.

 

[JAS_OH1]

I honestly am a bit lost. I thought herbs de Provence was just a type of mixed herbs like it is here.
I don’t understand where lavender comes into it?
View attachment 138535

Thyme (42%), Savory (20%), Rosemary (18%), Marjoram (10%), Oregano (10%)

Over in the US some of it has lavender in it, at least the kind I bought. IDK why. I'd rather it didn't.

 

[JAS_OH1]

Over in the US some of it has lavender in it, at least the kind I bought. IDK why. I'd rather it didn't.

Ok I was just reading (courtesy of AI) that some recipes sub rosemary for the lavender.

 

[SandwichShortOfAPicnic]

Over in the US some of it has lavender in it, at least the kind I bought. IDK why. I'd rather it didn't.

Thats a straight no for me.
Perfume in my food is a delicate balancing act I’d rather be in charge of.

 

[karadekoolaid]

I honestly am a bit lost. I thought herbs de Provence was just a type of mixed herbs like it is here.

Mostly, herbes de Provençe is a mixture that contains what your jar does. However, lavender is extensively grown in Provence and occasionally used in the mix.
Adds a little je ne sais quoi.

 

[SandwichShortOfAPicnic]

Mostly, herbes de Provençe is a mixture that contains what your jar does. However, lavender is extensively grown in Provence and occasionally used in the mix.
Adds a little je ne sais quoi.

Adds a nasty little surprise more like

 

[SoCalZone10]

It seems like it’s not originally contained lavender according to this tasteoffrance magazine.
What’s in Herbes de Provence? | Taste of France®
What’s in Herbes de Provence? | Taste of France®

 

[karadekoolaid]

Adds a nasty little surprise more like

As you said, perfumed dishes, if not carefully managed, can be very overpowering. Apart from lavender, I'd say tarragon, sage and chives can be magnificent, or disastrous.

 

[JAS_OH1]

As you said, perfumed dishes, if not carefully managed, can be very overpowering. Apart from lavender, I'd say tarragon, sage and chives can be magnificent, or disastrous.

I don't find chives and sage too overpowering, but tarragon certainly. I love it but too much can be offensive.

 

[SoCalZone10]

As you said, perfumed dishes, if not carefully managed, can be very overpowering. Apart from lavender, I'd say tarragon, sage and chives can be magnificent, or disastrous.

My fresh French tarragon is mild, this is why I prefer to cook with thyme most of the time for chicken.
I agree with you on sage.

 

[SandwichShortOfAPicnic]

As you said, perfumed dishes, if not carefully managed, can be very overpowering. Apart from lavender, I'd say tarragon, sage and chives can be magnificent, or disastrous.

And coriander or even cardamom.
I love both but even so it can get to the point of soapy quite easily.

I think thats why I struggle with Iranian food. They use strong perfumed herbs in things I really don’t like them in.

 

[SoCalZone10]

And coriander or even cardamom.
I love both but even so it can get to the point of soapy quite easily.

I think thats why I struggle with Iranian food. They use strong herbs in things I really don’t like them in.

I love Persian food, we have a few Persian stores here. But what I don't like is the amount of rice they give you, my goodness, who can consume that much rice and I feel bad throwing them away.