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Herbes de Provence

Common Name

Latin Name Family Country/Origin
Refer to component spice names Refer to component spice names France

The cuisine of the Provence region of France is famous for its fresh ingredients like organic fruits and vegetables, seafood, goat cheese, olive oil and fresh herbs and spices. Thyme, rosemary, lavender, sage, basil, savory, fennel, marjoram, tarragon, oregano and bay leaf are all associated with Provence.

In the 1970s, Herbes de Provence was developed by spice companies in order to simplify the use of the many herbs typical of Provencal cuisine. However, traditionally, Provencal cuisine does not use pre-mixed herbs, but instead adds various amounts of the different herbs according to taste. The commercial mixtures often include fennel, chervil, oregano, savory, mint, rosemary, marjoram, basil, bay leaf, thyme and lavender. Most of these herbs grow abundantly in the region.

The popularity of the mixture led many stores in the region to sell mixes of the dried herbs in small, cloth sacks or terracotta jars. These remain popular tourist items today.

Purported Medicinal Qualities*

See fennel, savory, thyme, mint, rosemary, oregano, marjoram, basil, bay leaf, lavender and chervil.

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Herbes de Provence is an excellent addition to any Mediterranean inspired dishes and can enhance almost any savory dish. Normally purchased dry, herbes de Provence can be made at home using fresh ingredients. Experiment with different quantities of the fresh herbs and add and subtract individual herbs to taste. The dried mixed blend stores well in an airtight container.  Food for thought:

  • Mix herbes de Provence with olive oil and brush onto poultry, fish or meat
  • Tie herbes de Provence into a bouquet garni and use in soups, stocks and stews; remove before serving
  • Add ground herbes de Provence to salad dressings, dips and sauces
  • Use ground herbes de Provence as a rub
  • Add ground herbes de Provence to cooking oil
  • Toss vegetables in olive oil infused in with herbes de Provence
  • Brush potatoes with olive oil and sprinkle with herbes de Provence before roasting
  • Add ground herbes de Provence to any egg dish

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