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Spotlight On Spices! Issue April 2015 - French Herb Blends
April 03, 2015
March Madness has winded down and the showers of April are starting to do their part in bringing back the greenness of spring along with bright colorful plant life. Yes, we’re ready for this new season!
As mentioned in the last newsletter, I’m putting a spotlight on French cuisine and its flavors. Noted briefly were the herb blends of Bouquet Garni, Fines Herbes and Herbes de Provence. Each of these mixtures features herbs from France’s southern region. Now is a good time to review in detail each blend. So, along with all the flavors of French cuisine they are this month’s . . . . .
THE SPICE OF LIFE - French Herb Blends
Herbs are used widely in French cooking. Basil, Bay, Marjoram, Parsley, Sage, Tarragon and Thyme are dominant.
Bouquet Garni "Garnish Bouquet"- A bundle of herbs tied together (fresh herbs) or tucked in a sachet/cheesecloth (dried herbs), and used to flavor soups, stews, and stocks.
===================================================== Click here to learn more about the basics of French flavors and cooking.
Although dried herb blends feature herbs grown traditionally in France’s southern region, today many commercial varieties of these blends are using herbs cultivated and grown in other parts of the world.
Fines Herbes- Classic French blend of herbs (parsley, chives, tarragon and chervil). Good for eggs, fish and vegetables.
Herbes de Provence- Generic name for herbs grown in France’s southern region of Provence; now grouped and referred to as a blend usually comprised of rosemary, thyme, oregano, savory, marjoram, basil, and other herbs like tarragon that are most likely acquired from countries other than France. American blends usually include lavender which is not widely used in traditional French cooking. Great blend for roasted chicken, roasted root vegetables, and as a sprinkle topping for pizza.
April is the Month for:
National Pecan Month
National Soft Pretzel Month
National Soy Foods Month
And, some of our favorite food days in the month of April include:
April 1 National Sourdough Bread Day
April 2 National Peanut Butter and Jelly Day
April 3 National Chocolate Mousse Day
April 11 National Cheese Fondue Day
April 12 National Licorice Day
April 14 National Pecan Day
April 16 National Eggs Benedict Day
April 18 National Animal Crackers Day
April 19 National Garlic Day
April 20 National Glazed Ham Day (Easter)
April 20 National Pineapple Upside-down Cake Day
April 22 National Jelly Bean Day
April 26 National Pretzel Day
April 27 National Prime Rib Day
April 28 National Blueberry Pie Day
SPICY TIDBITSCheck here for the latest news on any spice recalls, market withdrawals, and safety alerts:
MERCHANTS & RETAILERS:Websites for Spice Retailers:
Atlantic Spice Company - atlanticspice.com
Durkee® - durkee.com
Maison Terre - maisonterre.net
McCormick® - mccormick.com
Milford Spice Company - milfordspice.com
Penzeys Spices - penzeys.com
Savory Spice Shop - savoryspiceshop.com
Spice Islands® - spiceislands.com
The Spice House - thespicehouse.com
Spice Accessories Websites:
Bottles, Containers & Jars:
Bottle Store - www.bottlestore.com
eBottles.com - www.ebottles.com
SKS Bottle & Packaging, Inc. - www.sks-bottle.com
Online Labels - www.onlinelabels.com
Tubular Spices - www.tubularspices.com/Spice_Racks.asp
Spice Rack Source - www.spiceracksource.com/all-spice-racks/
YOUR TURNTell us what you would love to see in our monthly eZine. We want to keep this publication fresh and relevant. We want to put a spotlight on the herbs and spices that are of the most interest to you.
Use our Contact Form to give us constructive feedback or ask questions. Thank you!
Eat Well. Live Well. Cook everyday with spices and herbs!
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