Herbes de Provence

Lore & Background

Provençal cuisine uses many herbs often characterized collectively as herbes de Provence, but not in specific combinations, and not historically sold as a mixture. It was in the 1970s that varying mixtures were formulated by spice wholesalers, including Ducros in France, now part of McCormick & Company. The commercial name has no Protected Geographical Status or other legal definition. Only 10% of herbes de Provence sold in France are produced in France; 95% come from Central European (especially Poland) and Eastern European (notably Albania) countries, the Maghreb region of Northwest Africa, or China. Herbes de Provence are often sold in larger bags than other herbs, and the price in Provence is considerably lower than for other herbs.

Reader's Guide

Herbes de Provence mixtures typically contain a combination of savory, marjoram, rosemary, thyme, oregano, with other herbs such as basil, bay leaf, tarragon, summer savory, parsley, and fennel, as well as chervil and hyssop, added or substituted by region. The French Label Rouge quality assurance definition is 19% thyme, 27% rosemary, 27% savory, and 27% oregano. The blend is primarily used to flavour grilled foods such as fish and meat, and vegetable stews. It can be added before, during, or after cooking, or mixed with cooking oil and lightly roasted before cooking. It can also be incorporated in vinaigrettes, sprinkled on raw foods such as salads, or used to season fresh cheese, such as goat cheese rolled in herbes de Provence. The blend's significance lies in its association with Provençal cuisine and its widespread commercial availability, despite most production occurring outside France.

Did You Know?

• Commercial blends of herbes de Provence started to be sold under this name in the 1970s.
• Only 10% of herbes de Provence sold in France are produced in France.
• The French Label Rouge definition specifies 19% thyme, 27% rosemary, 27% savory, and 27% oregano.