Active Ingredients

Herbs de Provence

Basil, rosemary, thyme, parsley, lavender, and savory.​

Named after a region in south-eastern France, Herbs do Provence is a traditional blend of common garden herbs that are dried and mixed together, but not ground. Typically comprised of rosemary, savory, and basil, the principal taste is always the characteristic richness of thyme. With the inclusion of lavender, our Herbs de Provence completes the classic combination! The blend passes its delectable full-bodied flavor into fish, meat, and vegetable stews. 

Herbes de Provence (French pronunciation: [ɛʁb.də.pʁɔ.vɑ̃s]) is a mixture of dried herbs typical of Provence. Formerly simply a descriptive term referring to herbs typical of Provence, in the 1970s, commercial blends started to be sold under this name. These mixtures typically contain savory, marjoram, rosemary, thyme, oregano and, for the American market, lavender leaves,

​and other herbs, though lavender was not used in traditional southern
French cooking. 

As the name "Herbes de Provence" is generic, and not a Protected
Geographical Status, there is no guarantee that Herbes de Provence in
​fact come from Provence; indeed, the vast majority of these blends come
from central and eastern Europe, North Africa, and China.

​Herbes de Provence are used to flavor grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavor into the cooked food. They are rarely added after cooking is complete.

​Herbes de Provence are often sold in larger bags than other herbs, and the price in Provence is considerably lower than other herbs.

​Provençal cuisine has traditionally used many herbs, which were often characterized collectively as "herbes de Provence", but not in standard combinations, and not sold as a mixture:...the famous mixtures of herbes de Provence... were unknown tomy Provençal grandmothers, who used, individually and with discernment, thyme,rosemary and savory gathered in the countryside. 

​It was in the 1970s that standard mixtures were formulated by spice wholesalers, including notably Ducros in France (now part of McCormick & Company).