Fresh or Dried? The Herbs of Provence

Fresh herbs are not necessarily more flavourful than dried ones. In Provençal cooking, the choice depends on the herb and how it is used.

Thyme, rosemary and oregano contain aromatic oils that retain much of their character during drying. Dried thyme works particularly well in slow-cooked dishes, while oregano adds depth to tomato sauces and roasted vegetables. Rosemary keeps its strong aroma but becomes firmer when dried, making finely chopped or crushed leaves more suitable for cooking.

Delicate herbs behave differently. Fresh basil, parsley and chives bring flavours that are largely lost during conventional drying. They are best added towards the end of cooking or used in salads and dressings.

The traditional herbes de Provence blend typically combines thyme, rosemary, savoury and oregano, although recipes vary. For roasted Mediterranean vegetables, a teaspoon of dried herbs mixed with olive oil is a useful starting point.

For the best flavour, store dried herbs away from heat and light and crush whole leaves shortly before use.

Stay Inspiration | La Maison de Lourmarin, Provence

Located in the centre of Lourmarin, La Maison de Lourmarin is a small guesthouse with four individually designed rooms and suites. Its village location provides easy access to the local market, food shops and restaurants, making it a convenient base for exploring Provençal ingredients and the culinary traditions of the Luberon.

→ Explore La Maison de Lourmarin with Les Couleurs du Monde Travel

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