Herbes de Provence Label Rouge
Production area
Provence-Alpes-Côte d'Azur
Since 2003, Herbes de Provence boast a Label Rouge designation. The established specifications dictate the sensory quality of the aromatic plants to be used, as well as the exact composition of the mixture: 19% thyme, 27% rosemary, 27% savory and 27% oregano. This is a guarantee of origin and taste! Travel to Provence without leaving your kitchen!
What you need to know
Not everything is a Label Rouge Herbes de Provence blend! In 2003, to protect themselves from fakes, committed producers obtained the “Label Rouge” for this famous blend of dried herbs. The result is a very strict set of specifications, starting with the origin and quality of the herbs in question. Wild or cultivated with respect for their environment, thyme, rosemary, savory, and oregano must have a minimum content of essential oils and be green in color. Dried separately and then stripped of their stems, they are then sorted, cut, and finally mixed in the following proportions: 19% thyme, 27% rosemary, 27% savory and 27% oregano. All that remains is to sterilize them and package them in "Label Rouge" labels, before shipping these flavors of Provence around the world!
Characteristics
Smell
Heady scents of thyme, rosemary, savory, and oregano
Look
A green, homogeneous mixture of aromatic plants.
Nutritional benefits
In general, Herbes de Provence are useful antibacterial and antiseptic agents.
Editor's note
« In France, the Label Rouge is the only guarantee to fully benefit from quality Herbes de Provence. Without it, anything is possible... More than 90% of the blends marketed under the simple appellation Herbes de Provence come from other countries than France and have never seen... the South of France! »
How to use
Storage
Months, in a well closed container, protected from light and humidity.
Preparation
Nothing! Label Rouge Herbes de Provence are ready to use!
Use
These wonderful sun-harvested seasonings elevate dishes that are being prepared for cooking: vegetables or fish in the oven, meat on the grill, socca niçoise...
Pair with
With potatoes, eggplant, squash, sea bass, lamb chops, pork tenderloin, roast chicken... That's for the food. On the liquid side, try a red Ajaccio.
