Photo camera in hand: herbs de Provence.

The name Herbes de Provence (Provencal herbs) applies basically to dry mixes of aromatic herbs from a french province Provencal. Herbes de Provence is a classic spice, which is widely used in cookery for imparting a new and specific relish to meals. However this term often bear reference to a dry seasoning made only of one herb or even to a fresh plant, all the more so, fresh aromatic herbs are ingredients of very frequent occurrence in Provencal cuisine. The mixture “Herbes de Provence”, as a rule, contains thyme, lavender, rosemary, basil, savory, marjoram and basil. In some regions of Provence other herbs may be included in the seasoning. For example, tarragon or fennel. Ready mixes under the title "Herbes de Provence" have more often their primary aroma that of thyme. So it is practicable to bear in mind, that seasonings under this name, depending on the manufacturer, can differ as oil and water. It is considered, that it is almost ‘sine qua non’ - obligatory condition in Provencal cuisine’s recipes to use native herbs. Actually, it’s not the very truth. In each local district and, furthermore, in each cook’s kitchen, the preference is given the certain aromas. Therefore herbs de Provence recipe or of applying Herbes de Provence recipe will always be very partial recommendation. The best possible advise can look like this: try different variants, find your favorite taste. Then it will be a really helpful herbs de Provence recipe.

Herbs in alpine meadows

Dry seasoning Herbes de Provence from different manufacturers