Highly prized in cooking for their scent, Provençal herbs are essential in the kitchen. However, commercial ones are too often contaminated by pesticide residues. Julie Boët, dietician-nutritionist, explains to us how to prepare them in order to fully benefit from their flavors… and their health benefits.
Herbs of Provence, a super-ingredient
As early as the 18th century, doctors were already extolling the virtues of herbs, which they used to purify the air and stimulate the body’s defenses. Since then, their popularity has never wavered: we still have not tired of their benefits!
“Herbes de Provence are a simple way to enrich dishes without adding salt or fat, while benefiting, on a small scale, from the properties of aromatic plants.“, confirms Julie Boët, dietician-nutritionist. “These plants are rich in antioxidants, which help fight oxidative stress and contribute to the protection of cells. They also provide small amounts of vitamins and fiber, and promote better digestion thanks to their aromas which stimulate salivation and digestive juices.
she admits.
Bottom line: Regular use, even in small amounts, can help reduce salt use, a beneficial little boost for your blood pressure.
A tasty mix
Labeled (Label Rouge), the herbes de Provence bring together several aromatic plants characteristic of the South of France. We find thyme, rosemary, oregano, savory, sometimes marjoram and lavender.
“Each plant has its own virtues: thyme is renowned for its antiseptic and digestive properties, rosemary for its stimulating and antioxidant effect, oregano for its antimicrobial action, and savory to help reduce bloating after meals“, admits the specialist.
Lavender, often appreciated for its delicate scent, is also attractive for its relaxing and digestive power.
On a daily basis, “these are plants which, in dried form, concentrate their aromas and active compounds, and which can be used to season vegetables, meats, fish, sauces or even infusions”, specifies Julie Boët.
How to prepare them yourself?
To make this herbal mixture at home, there’s nothing complicated: you just need to use good quality dried plants or dry them yourself from plants grown organically (or collected in an uncontaminated environment).
“If you collect these herbs during a walk, remember to take those up high and above all: clean them carefully! At home, you can dry your herbs by tying them in small bouquets and hanging them in a dry, warm place protected from light”, recommends the nutritionist.
Once completely dry, then strip the stems and lightly crush the leaves with your fingers or a mortar to release their aromas. Then mix the plants according to your preferences (for example three parts thyme for one part rosemary and one part oregano) and add a pinch of savory.
“Lavender, if you choose to include it, should be used sparingly so as not to overpower the scent of the mixture.“, advises the dietician. “Finally keep your preparation in an airtight container away from light and humidity in order to preserve all its aromatic richness”, she concludes.