Herbes de Provence
airb duh pro-VAHNS
Herbal, savory, floral, sun-dried.
What it is
Herbes de Provence is a dried blend of the woody, sun-loving herbs of southern France, typically thyme, rosemary, oregano, marjoram, and savory, sometimes with fennel and a little lavender. It is warm, savory, and floral, built to season roasts, grilled meats, vegetables, and stews. Despite its old-world image the named blend was popularized in the twentieth century, and commercial versions vary, with North American mixes more likely to include lavender than traditional French ones. It is added during cooking rather than at the end, since the dried herbs need heat to open up.
What it pairs with
Goes wrong with: delicate dishes that suit a single fresh herb.
Common in French cooking.
Whole vs ground
This is a dried-leaf blend, used as is. The dried herbs hold up to roasting and grilling, which is what the mix is built for.
How to handle it
Rub onto chicken, lamb, or vegetables before roasting, or stir into stews. Crush lightly between your fingers to release the oils.
Storage
Airtight and dark. The blend keeps useful flavor for about a year before fading.
Buying note
Look for a green, fragrant mix. Whether it contains lavender is a matter of taste and varies by brand.
What's in it
- Thyme·savory base
- Rosemary·piney note
- Oregano·peppery lift
- Marjoram·sweet floral
- Fennel seed·anise hint
Classic dishes
roast chicken, ratatouille, grilled lamb, roasted vegetables.
Out of herbes de provence? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| equal thyme, rosemary, and oregano | to taste | covers the core; add marjoram and fennel for the full effect |
One odd thing
Though it sounds ancient, the named blend herbes de Provence was popularized only in the twentieth century.