Herbes de Provence

A mixture of dried herbs typical of the Provence region of southeast France

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A typical mixture of Herbes de Provence

Herbes de Provence is a blend of dried herbs that are commonly used in French cuisine, particularly in the Provence region of southeast France. This aromatic mixture is known for its ability to enhance the flavor of a wide variety of dishes, including meats, stews, and vegetables.

Composition

Herbes de Provence typically includes a combination of the following herbs:

• Thyme
• Oregano
• Rosemary
• Savory
• Marjoram
• Basil
• Tarragon
• Bay leaf

The exact composition can vary, and some blends may also include lavender, which is a signature herb of the Provence region.

Culinary Uses

Herbes de Provence is used to season a variety of dishes. It is particularly popular in:

• Grilled meats
• Roasted vegetables
• Soups and stews
• Marinades

The herbs are often added to dishes at the beginning of cooking to allow their flavors to infuse throughout the dish.

Preparation

The herbs in Herbes de Provence are typically dried and can be used whole or ground. The blend is often sold in small jars or bags and can be found in most grocery stores, especially those that specialize in Mediterranean cuisine.

History

The use of Herbes de Provence dates back to traditional Provençal cooking, where fresh herbs were used to flavor local dishes. The commercial blend known as Herbes de Provence became popular in the 1970s and has since become a staple in many kitchens around the world.

Related pages

• French cuisine
• Provence
• Mediterranean cuisine