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Herbes De Provence is the name used for a mixture of spices common in the Provençal region of France. Although the mixture can vary, it typically consists of equal parts of such herbs as oregano, savory, thyme, marjoram, rosemary, and lavender.
A mixture of these herbs in their fresh state can be used, but it is usually a dried mixture, and not all of these herbs are easy to find fresh, especially lavender. Grocery stores often sell commercial dried-mix versions of herbes de Provence.
Offered as part of their “Gourmet Collection Blends,” McCormick Herbes De Provence lists its ingredients as including rosemary, marjoram, thyme, and savory.
Other Herbs and Spices used in Herbes de Provence
Herbes de Provence is not a specific blend of herbs and spices, although many cooks have a preferred blend that they refer to as herbes de Provence. Instead, it is a combination of any number of herbs and spices that are favored in that Southeastern region of France. A number of other herbs and spices can be used in dried mixes:
- basil
- bay leaves (finely crushed to avoid the sharp edges)
- mint
- fennel seed
- ground cloves
- coriander
- sage
Dried orange peel is sometimes used, as well.
Image by Jean-louis Zimmermann via flickr
Herbes De Provence Uses
Not surprisingly, it is Julia Child who brought the term herbes de Provence to the American vocabulary. Undoubtedly, without her influence, grocery store shelves wouldn’t stock such mixes. The Mediterranean influences is obvious in these flavors, and many of the herbs are similar to what we might think of as “Italian Seasoning.”
Herbes de Provence is used to flavor roasts, baked chicken or Cornish hen; or tomato-based sauces, soups, or other soups.