Herbs de Provence

Herbes de Provence, the scent of the South

Provence Tradition's Herbes de Provence are a blend of oregano, rosemary, savory, and thyme, all grown and dried in Provence. This is no mass-produced supermarket spice mix, but a blend bearing the Label Rouge, the official French quality seal that mandates strict standards.

Herbes de Provence season your Mediterranean cooking with four herbs from the south of France: oregano, rosemary, savory, and thyme. Provence Tradition has been cultivating, harvesting, drying, and cutting these herbs around Avignon—the home of their workshop since 1987—locally. This allows these finely cut herbs to retain that resinous, warm aroma known from Southern French kitchens, something no industrial mix can replicate.

Resinous, warm, and redolent of the garrigue

Rub the dried herbs between your fingers, and a resinous, warm aroma rises, with thyme and rosemary taking the lead.

The oregano provides the spice, the savory a delicate, almost peppery sharpness, and the thyme its herbal depth. Together, the four smell of the garrigue—the stony hills of Provence where thyme and rosemary grow wild among the rocks. Dried and finely cut, they are more potent than fresh sprigs; a single teaspoon is enough to season an entire pot. For an extra aromatic boost, crush the herbs briefly in your palm before adding them to your dish.

For ratatouille, grilled meats, and fried potatoes

Herbes de Provence belong in every Mediterranean kitchen, from ratatouille and vegetable quiches to mashed or fried potatoes.

For marinating grilled meats and fish, rub them in with fruity olive oil a few hours beforehand. Kneaded into soft herb butter or sprinkled over roasted vegetables, focaccia, and pizza, they bring a taste of summer to your plate. They also add a Southern French touch to ragouts and goulash. Add the herbs toward the end of the cooking time or let them infuse in oil to best release their aroma. They pair perfectly with other Mediterranean spices as well.

Everything from Provence, by Vincent Mignérat

Provence Tradition has been producing Herbes de Provence in Avignon since 1987, right in the heart of the growing region.

Vincent Mignérat, director of the workshop and president of the herb association A.I.H.P., insists that every plant must be grown, harvested, dried, and cut in Provence. Just 100 percent Provençal tradition, as he calls it. Today, the name Provence Tradition stands for herbs that have nothing to hide regarding their origin.

This blend carries the Label Rouge, an official French quality seal awarded to the producers in 2003. It requires a minimum essential oil content of 2 percent, significantly higher than standard commercial blends. The recipe is also strictly defined: 27 percent each of oregano, rosemary, and savory, and 19 percent thyme. Only those who meet these rigorous standards may bear the red seal. You can taste that no shortcuts were taken with this aroma.

Into the oil when sautéing onions

Add a teaspoon to the hot oil when sautéing onions to allow the essential oils to release and permeate the entire dish. Stored in a cool, dark, and tightly sealed place, the herbs will remain aromatic for months. Keep a small bowl of them by the stove, and Provence will always be just a teaspoon away in your kitchen. And if you would like to dive deeper into Southern French cuisine, you will find other dried herbs for your pots and pans in our shop.