Herbes de Provence is a southern French dried herb blend that usually contains thyme, rosemary and savory.

Origin

The blend stands for the Mediterranean cooking of southern France. Depending on the producer, it may also include oregano or marjoram. It suits roasted vegetables, pulses, marinades and grilled dishes, and it brings its aroma to tomato sauces, ratatouille or oven potatoes.

How to

Add the dried herbs early, together with a little oil, so their aroma can develop in fat and heat. Rub them between your fingers before using to release more fragrance. For a marinade, mix them with oil, lemon and garlic. A pinch over potatoes just before they go into the oven is an easy start.

Common mistake

Old blends lose their aroma and taste musty. Store them in a dark, airtight container.

Related terms

Marinating, Bouquet garni, Mirepoix