Herbes de Provence
Herbes de Provence is a dried herb blend evoking the south of France, typically combining thyme, rosemary, savory, oregano, and marjoram, sometimes with a touch of lavender.
How to buy
Look for a blend with visible, distinct pieces of herb rather than a uniform dusty powder, and check the ingredient list for lavender if you have a preference for or against its floral note. Buy in small amounts, since dried herb blends fade faster than whole spices.
How to store
Keep it airtight, away from light and heat, in the pantry, and use it within about a year, since dried herbs lose their aromatic oils over time. Crushing a pinch between your fingers to check for lingering fragrance is a good freshness test.
Culinary profile
- Flavor
- Earthy and herbaceous, led by thyme and rosemary, with a savory, woodsy backbone and a subtle floral lift if lavender is included. It mellows and melds into a dish the longer it cooks.
- Texture
- Dry, slightly brittle mixed leaves and small buds that don't dissolve, so it's usually used as a surface seasoning or simmered long enough to soften.
- Aroma
- Fragrant, woodsy, and floral all at once, reminiscent of sun-dried hillside herbs.
How to prepare
- Rubbed onto meat or poultry — Pressed into the surface before roasting or grilling for an herbaceous crust.
- Simmered into braises and stews — Added early to slow-cooked dishes so its flavor has time to infuse the liquid.
- Mixed into olive oil — Steeped to make a fragrant finishing oil or marinade base.
- Sprinkled over roasted vegetables — Tossed with oil before roasting for a classic Provençal flavor.
Classic dishes
French
- Ratatouille — A stewed vegetable dish seasoned with herbes de Provence for its signature herbal depth.
- Roast chicken Provençal — A whole roasted chicken rubbed with herbes de Provence and olive oil.
- Herb-crusted rack of lamb — Lamb coated in herbes de Provence and breadcrumbs before roasting.
- Daube provençale — A slow beef stew braised in wine with herbes de Provence for aromatic depth.
- Pissaladière — A caramelized onion tart from Nice, often finished with herbes de Provence and olives.
- Herbes de Provence roasted potatoes — Potatoes tossed with olive oil and herbes de Provence before roasting until crisp.
- Grilled fish à la provençale — Grilled fish finished with olive oil, lemon, and a scattering of herbes de Provence.
- Tomates provençale — Baked tomatoes topped with breadcrumbs, garlic, and herbes de Provence.
- Herb-rubbed pork roast — A pork roast seasoned generously with herbes de Provence before slow roasting.
- Vegetable gratin provençal — Layered vegetables baked with cream and herbes de Provence until golden.
- Soupe au pistou — A summer vegetable soup finished with a basil paste and often a touch of herbes de Provence.
- Herb-marinated goat cheese — Fresh goat cheese marinated in olive oil and herbes de Provence.
- Fougasse — A leaf-shaped flatbread often studded with olives and flavored with herbes de Provence.
- Olive tapenade with herbes de Provence — A chopped olive spread enriched with capers, garlic, and a touch of herbes de Provence.
- Herb-marinated olives — Olives steeped in olive oil, citrus peel, and herbes de Provence.
- Herbes de Provence compound butter — Softened butter mixed with herbes de Provence, melted over grilled steak.