Also known as Provencal herbs, these special dried blends refer to plants grown in Southern France’s Provence region. It is one of the essences of French cooking, along with fines herbes and bouquet garni.

The various combinations are added to a wide range of dishes that include soups, sauces, and stews. They are also used as a coating for fish and potatoes before grilling.

Varieties and Buying Tips

Herbes de Provence is typically sold in bags or containers that will range in size and contents. The traditional mixture is thyme, summer savory, lavender, basil, rosemary, and marjoram. (Thyme is the dominant herb while lavender adds a unique fragrance.)

In addition to the basic herbs, a combination can include mint, bay leaves, chervil, oregano, sage, tarragon, orange zest, fennel, and peppercorns.

Freshly dried herbs are recommended if available. Otherwise, jarred varieties can be used, but they will not yield the same flavors.

Storage Tips

Treat as any herb – store in airtight container in a cool, dry place.

Usage Tips

The most basic combination can be made at home with:
• 4 parts thyme
• 4 parts summer savory
• 2 parts lavender
• 1 part rosemary

Herbes de Provence is not typically used as a garnish, but should be added during the cooking process.

• Add to oils and vinegars for coating and marinating or use as a dry rub.

• If fresh herbs are available, create a blend and add directly to any food on the grill.

• Sprinkle on pizza before baking.

Try one of our favorite herbes de Provence recipes:
Couscous Provencal
Quiche Nicoise
Smoked Sausage Cassoulet

Suggested Pairings

Beef, fish,