A mixture of dried herbs of southern France, typically thyme, savory, rosemary, oregano and marjoram, used for grilled meat, roast vegetables and tomato dishes; lavender is a modern addition.
What it is¶
Herbes de Provence is a mixture of dried, whole-leaf herbs that grow wild and in gardens across the hills of Provence, in south-east France: thyme, winter or summer savory, rosemary, oregano and marjoram as a rule, with basil, bay, fennel or lavender in some versions.
It is a dried blend by definition, and suits dishes cooked for a while or at a high heat: grills, roasts, stews and tomato sauces. The fresh herbs themselves are used separately, and generously, in Provençal cooking; the mixture is a convenience of the dried-herb jar.
Origins¶
The herbs are old; the name and the jar are fairly new. Provençal cooks have always used the aromatic scrub herbs of the garrigue, but "herbes de Provence" as a named, packaged product is generally dated to the mid-20th century, and it was popularised in the 1970s by commercial herb packers and by the fashion for Provençal food abroad.
Lavender is the most debated ingredient. It features in many export blends, partly because it signals "Provence" to buyers, but it is not a traditional part of Provençal savoury cooking, and the French Label Rouge quality standard for herbes de Provence, introduced in the early 2000s, specifies thyme, rosemary, savory, oregano and basil in set proportions without it.
What goes in it¶
| Herb | Role |
|---|---|
| thyme | The backbone; warm and savoury |
| savory | Peppery, thyme-like; characteristic of Provence |
| rosemary | Resinous and piney; can dominate |
| oregano or marjoram | Sweet, herbal breadth |
| basil | Sweet note (dried basil is mild) |
| Optional: lavender | Floral; use only a little |
| Optional: fennel seed, bay, tarragon, sage | Occasional additions |
Flavour¶
Resinous, woody and savoury, with a peppery thyme-and-savory core and rosemary's pine note. With lavender it gains a floral, faintly soapy perfume that can be lovely on lamb and grilled fish and overbearing elsewhere.
How to use it¶
- Grills and roasts: rub 1–2 teaspoons with olive oil, garlic and salt over a leg of lamb, a chicken or pork chops before cooking.
- Ratatouille, tian and roast vegetables: toss with oil before roasting at 200 °C (gas 6).
- Tomato sauces and soups: add early so the dried herbs have time to soften.
- Bread and focaccia: mixed into dough or scattered over with salt.
- Goat's cheese: rolled in the herbs with olive oil.
💡 Wake dried herbs up
Rub dried herbs between your palms as they go into the pan. It crushes the leaves and releases the aromatic oils.
Making it at home¶
About 10 tablespoons · 5 minutes
You need
- 3 tbsp dried thyme
- 2 tbsp dried savory
- 2 tbsp dried marjoram or oregano
- 1 tbsp dried rosemary, lightly crushed
- 1 tbsp dried basil
- 1 tsp fennel seeds, lightly crushed (optional)
- 1 tsp dried culinary lavender (optional)
Method
- Crush the rosemary needles in a mortar or with a rolling pin; they are otherwise tough and spiky in the finished dish.
- Mix all the herbs together in a bowl.
- Store in an airtight jar.
Variations¶
- With or without lavender: the great divide; export blends usually include it, many Provençal cooks do not.
- Savory-heavy: common in rural Provence, where pebre d'ase (winter savory) is a signature herb.
- Fennel or bay: added in some brands for fish.
- Home-dried: cooks with their own gardens simply dry whatever grows; ratios are personal.
There is no single authentic mix, which is fitting for a name that began on a supermarket label.
Buying and storing¶
Dried herbs keep better than ground spices but still fade; replace after about a year, or sooner if the smell is weak when rubbed. Buy whole-leaf blends rather than powders. See fresh-vs-dried-herbs and drying-herbs.