Herbes de Provence

Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeastern France.

The history of Herbes de Provence is a bit unclear. Some say that the mix was created by French monks in the Middle Ages, while others believe that it was first used by shepherds in the Provence region. Regardless of its origins, Herbes de Provence has become a staple in French cuisine. Locals used to pick the different herbs in the wild or from their garden. They would dry the herbs themselves.

Herbes de Provence, or Provençal herbs, is a traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Used by the handful when fresh, Herbes de Provence is also good using dried herbs. Bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram are some of the herbs typically used. Orange zest is sometimes included as is lavender, though the lavender is less traditional and was added more for the benefit of tourists who saw lavender fields as almost emblematic of the Provençe region. Traditional or not, the addition of lavender is a nice addition to the blend.

The traditional herbes de Provence composition consists of 26% rosemary, 26% thyme, 26% savory, 19% oregano, and, then, 3% basil. Depending on the region that it is mixed in, it may contain a few other herbs, including fennel, bay leaf, or sage. In the United States, it is common to see lavender added to the mix.

To get all the aroma’s out it’s a good idea to add in the herbs mix before or during the cooking process instead of after. Chefs use the mix very creatively. They use it on grilled meat and fish as well as in sauces and soups. You can also use it to create a crust on various items including steaks, oven-baked potatoes, and more. Some cheese shops in France will roll a semi-soft cheese, such as chèvre, into the herbs to create a unique flavor.