Discover the traditional herbs behind this famous Mediterranean seasoning, why not every blend is authentic, and how to make your own Herbes de Provence at home.
There is something about the smell of rosemary and thyme that immediately reminds me of the Mediterranean.
On warm days, especially after the sun has been shining on the hills for hours, these herbs release the most wonderful fragrance. Sometimes you notice it while walking along a country path. Other times, it comes from a nearby garden or a barbecue where something delicious is cooking.
It is a smell I have come to associate with life in southern Europe.
And it is exactly the kind of fragrance that a good Herbes de Provence blend should bring to your kitchen.
Of course, you can buy Herbes de Provence in almost any supermarket. But then again, you can buy almost everything ready-made these days.
There is something much more satisfying about mixing your own herbs.
You can choose their quality, adjust the proportions to your taste, and, perhaps most importantly, know exactly what goes into your little jar.
And once you have made your own blend, you might never look at the supermarket version quite the same way again.
What Are Herbes de Provence?
Herbes de Provence is a dried herb blend inspired by the aromatic plants growing throughout Provence, in southeastern France.
The region is famous for its rocky hillsides, olive groves, lavender fields, and sun-drenched countryside.
Wild thyme, rosemary, savory, and other Mediterranean herbs are part of this landscape.
For generations, people in southern France have used locally available herbs to season grilled meats, vegetables, stews, and other everyday dishes.
The familiar packaged blend known as Herbes de Provence became particularly popular during the twentieth century.
Today, it is used in kitchens around the world, often as an easy way to bring Mediterranean flavor to a recipe.
But there is one interesting detail that many people do not realize.
There is no single universal recipe for ordinary Herbes de Provence.
The ingredients can vary considerably from one producer to another.
What Is in Traditional Herbes de Provence?
The four herbs most closely associated with the classic French blend are:
- Thyme
- Rosemary
- Oregano
- Savory
Together, they create a seasoning that is earthy, fragrant, slightly peppery, and wonderfully aromatic.
Each herb contributes something different.
Thyme
Thyme has a warm, earthy flavor with subtle floral and slightly minty notes.
It works particularly well with roasted vegetables, chicken, lamb, tomatoes, and beans.
Thyme is one of the defining aromas of the Mediterranean countryside.
Rosemary
Rosemary brings a stronger, pine-like fragrance.
Its flavor is bold, resinous, and slightly woody.
It is particularly delicious with potatoes, grilled meats, roasted chicken, and olive oil.
Because rosemary can easily dominate a blend, it is important to balance it with the other herbs.
Oregano
Oregano provides a warm, slightly peppery character with a familiar Mediterranean flavor.
It works beautifully with tomatoes, eggplant, zucchini, and grilled vegetables.
Although many people associate oregano primarily with Italian cooking, it is also important in southern French cuisine.
Savory
Savory is perhaps the least familiar ingredient for many American home cooks.
In France, it is called sarriette.
It has a peppery, slightly pungent flavor that works particularly well with beans, meat, and slow-cooked dishes.
Winter savory is especially associated with traditional Provençal cooking.
If you want to create a blend close to the recognized French recipe, savory is worth seeking out.
What Makes Herbes de Provence Authentic?
This is where things become particularly interesting.
You might assume that a jar labeled Herbes de Provence must contain herbs grown in Provence.
Unfortunately, that is not necessarily the case.
The ordinary name Herbes de Provence is not, by itself, a protected geographical designation.
Products sold under this name may contain herbs sourced from different countries.
The ingredients may also vary.
Some blends contain basil, marjoram, fennel, or lavender.
Others contain the four herbs most closely associated with the classic mixture.
What Is Label Rouge Herbes de Provence?
France has a recognized quality certification called Label Rouge.
For Herbes de Provence, this certification specifies a particular composition and quality requirements.
The certified blend contains:
- 27% rosemary
- 27% oregano
- 27% savory
- 19% thyme
These proportions are part of the official specifications for the certified blend.
Label Rouge also includes requirements relating to the quality, aroma, processing, and traceability of the herbs.
If you are shopping in France and want a blend with clearly defined standards, looking for Label Rouge is a useful starting point.
However, a homemade blend does not need to reproduce those exact percentages to be delicious.
The beauty of making your own is that you can adjust it to suit your cooking.
Does Herbes de Provence Contain Lavender?
This is probably one of the most common questions about the blend.
And the answer might surprise you.
Lavender is not part of the four-herb Label Rouge composition.
However, some commercial blends, particularly those marketed internationally, include a small amount of culinary lavender.
Lavender certainly evokes the landscape of Provence, but its flavor can be quite powerful.
Too much can make a dish taste perfumed or even slightly soapy.
Personally, I prefer Herbes de Provence without lavender for everyday cooking.
If you enjoy a floral note, you can add a very small amount of food-grade culinary lavender to your homemade blend.
But it is entirely optional.
How to Make Your Own Herbes de Provence
Making Herbes de Provence at home takes only a few minutes.
There is no cooking involved, and you do not need any special equipment.
All you need are good-quality dried herbs and a small airtight jar.
I like a blend that is fragrant without being dominated by rosemary.
Homemade Herbes de Provence Recipe
Makes: Approximately 7 tablespoons
Preparation time: 5 minutes
Cooking time: None
Storage: Airtight container in a cool, dark cupboard
Ingredients
- 2 tablespoons dried oregano
- 2 tablespoons dried savory
- 1½ tablespoons dried rosemary
- 1½ tablespoons dried thyme
Optional: ⅛ teaspoon food-grade dried culinary lavender, if you enjoy a subtle floral note.
Instructions
Step 1 — Prepare the herbs
Make sure all the herbs are completely dry. If your rosemary contains particularly long or sharp pieces, crush them lightly between your fingers or in a mortar.
Step 2 — Combine
Place the oregano, savory, rosemary, and thyme in a small bowl.
Step 3 — Mix
Stir until the herbs are evenly distributed. If using culinary lavender, add it now.
Step 4 — Store
Transfer the mixture to a clean, dry, airtight glass jar.
Label the jar with the name and date.
Store away from direct sunlight, heat, and moisture.
For the best aroma, try to use your homemade blend within six months.
Isabeau’s Tip
Before adding dried herbs to a dish, crush a little of the mixture between your fingertips.
This helps release the aromatic compounds and makes the herbs smell wonderfully fragrant.
For stronger flavor, you can also lightly crush a small quantity in a mortar just before cooking.
Why Make Herbes de Provence Yourself?
Ready-made herb blends are convenient, and there is nothing wrong with keeping a jar in the cupboard.
But making your own has several advantages.
First, you control the ingredients.
If you love thyme, you can add a little more. If rosemary is too strong for your taste, simply use less.
Second, you can choose the quality of your herbs.
There can be a noticeable difference between herbs that are fresh, fragrant, and properly dried and those that have been sitting in a cupboard for years.
Third, you know exactly what is in the blend.
There are no surprises when you open the jar.
And finally, there is something satisfying about filling your kitchen shelves with ingredients you have prepared yourself.
A small collection of homemade herb and spice blends is both practical and rather lovely to look at.
What Can You Use Herbes de Provence For?
One of the best things about this blend is how versatile it is.
You do not need to be cooking a complicated French recipe to enjoy it.
A pinch can transform something as simple as roasted potatoes or a tray of vegetables.
Roast Chicken
Herbes de Provence is particularly good with chicken.
Mix the herbs with olive oil, garlic, salt, and lemon zest.
Rub the mixture over the chicken before roasting.
As the chicken cooks, the herbs become wonderfully fragrant and the olive oil helps carry their flavor.
Grilled Lamb
Rosemary, thyme, and savory are excellent with lamb.
Combine Herbes de Provence with olive oil, garlic, and a little lemon juice for a simple marinade.
Roasted Vegetables
Try the blend with zucchini, eggplant, bell peppers, onions, and tomatoes.
Toss the vegetables with olive oil and the herbs before roasting.
The flavors are especially good with summer vegetables.
Crispy Potatoes
For a simple side dish, toss potato wedges with olive oil, salt, and Herbes de Provence.
Roast until golden and crisp.
Tomato Sauces and Stews
Add a teaspoon to a tomato-based sauce, vegetable stew, or slow-cooked bean dish.
The dried herbs have time to release their flavor into the cooking liquid.
Fish and Seafood
Use a lighter hand when seasoning fish.
A little Herbes de Provence mixed with olive oil and lemon can be lovely with white fish or shrimp.
Start with a small quantity so the herbs do not overwhelm the delicate flavor.
Homemade Focaccia
Herbes de Provence is delicious sprinkled over focaccia with olive oil and flaky sea salt.
The aroma while the bread is baking is wonderful.
Herbes de Provence on a Charcoal Barbecue
Here is one of my favorite ways to enjoy Mediterranean herbs, and it has very little to do with sprinkling them directly onto food.
You can also use aromatic herbs to add fragrance to a charcoal barbecue.
In southern European cooking, woody herbs such as rosemary and thyme have long been associated with grilling over fire.
When heated, they release aromatic compounds that contribute to the atmosphere and, when used carefully, can add a subtle herbal note to grilled food.
How to Use Herbs on the Charcoal
For this method, I prefer small untreated sprigs of dried rosemary or thyme rather than loose powdered herbs.
Wait until the charcoal is hot and covered with a light layer of ash.
Place a very small amount of dried herb on the embers at the edge of the fire, away from dripping fat and open flames.
Close the barbecue lid briefly, if your grill is designed for covered cooking, and allow the aroma to circulate.
You only need a little.
The goal is a gentle herbal fragrance, not thick clouds of smoke.
Never use ornamental greenery, chemically treated plants, or unknown wild herbs.
And avoid adding large amounts of dry herbs, which can ignite quickly and create harsh smoke.
A particularly good combination is grilled lamb with rosemary or chicken with thyme.
Can You Put Herbes de Provence Directly on Charcoal?
Technically, dried culinary herbs can be used in very small quantities, but loose, finely crushed herb blends burn almost immediately.
For a more controlled result, use larger rosemary or thyme sprigs on the charcoal and season the food separately with your homemade Herbes de Provence.
This gives you more control over the flavor and reduces the risk of burning the seasoning.
Herbes de Provence vs Italian Seasoning
At first glance, these two blends seem very similar.
Both often contain oregano, thyme, and rosemary.
However, Italian seasoning commonly includes basil and marjoram, while traditional-style Herbes de Provence places particular emphasis on savory.
Italian seasoning is especially associated with tomato sauces, pasta, and pizza.
Herbes de Provence is often used with grilled meats, roasted vegetables, and Provençal dishes.
They can sometimes be substituted for one another, but the resulting flavor will not be identical.
Herbes de Provence vs Bouquet Garni
These are two different ways of using herbs in French cooking.
Herbes de Provence is a dried herb mixture that is usually added directly to food.
A bouquet garni is a bundle of herbs, traditionally including ingredients such as thyme, parsley, and bay leaf.
The bundle is added to soups, stocks, or stews and removed before serving.
Both add aroma, but they are not the same thing.
Can You Use Fresh Herbs Instead?
Absolutely.
If you have fresh thyme, rosemary, oregano, or savory growing in your garden, you can combine them for cooking.
However, fresh herbs contain more moisture than dried herbs.
This means they cannot simply be mixed together and stored in a jar like the dried blend.
For a fresh herb mixture, chop the herbs finely and use them immediately.
Alternatively, you can dry your herbs properly before storing them.
Fresh herbs are particularly good in marinades and roasted dishes, while dried herbs are convenient for everyday seasoning.
How to Store Homemade Herbes de Provence
Store your herb blend in a clean, airtight container.
Keep it away from sunlight, heat, and moisture.
A dark cupboard is ideal.
Avoid placing the jar directly next to the stove, where heat and steam can affect the herbs.
Although dried herbs may remain usable for a long time, their aroma gradually fades.
For the best flavor, I prefer making smaller batches and using them within six months.
A quick smell test is useful.
If the herbs no longer release much fragrance when crushed between your fingers, they will probably contribute very little flavor to your cooking.
Frequently Asked Questions About Herbes de Provence
What are the four main herbs in Herbes de Provence?
The four herbs used in the French Label Rouge blend are thyme, rosemary, oregano, and savory.
Is lavender traditionally included?
Lavender is not included in the Label Rouge recipe, although some commercial versions contain culinary lavender.
Can I make Herbes de Provence without savory?
Yes. You can make a pleasant Mediterranean herb blend using thyme, rosemary, and oregano, although it will taste different from the four-herb version.
Is Herbes de Provence spicy?
No. It is aromatic and herbaceous rather than hot. Savory and oregano can provide a slightly peppery note.
Can I use Herbes de Provence on a barbecue?
Yes. It is excellent as a seasoning or marinade for grilled meats, vegetables, and potatoes. Small amounts of suitable dried woody herbs can also be used to add aroma to charcoal cooking.
Is Herbes de Provence the same as Italian seasoning?
No. The two blends share several herbs, but their typical compositions and flavor profiles differ.
Does Herbes de Provence contain salt?
The classic four-herb mixture does not contain salt. Check the ingredient list on commercial blends, as formulations vary.
A Little Taste of Provence in Your Kitchen
The beauty of Herbes de Provence is that it captures something very familiar about Mediterranean cooking.
Simple ingredients, aromatic herbs, good olive oil, and the kind of food that makes the kitchen smell wonderful.
You can certainly buy a ready-made jar, and sometimes convenience is exactly what you need.
But mixing your own Herbes de Provence is such a small pleasure.
It takes only a few minutes, allows you to choose exactly what goes into the blend, and gives you something you can reach for whenever you want to add a little Mediterranean character to dinner.
Whether you sprinkle it over roasted potatoes, use it to season a chicken, or enjoy the aroma of rosemary over a charcoal barbecue, it is one of those simple kitchen staples that earns its place on the shelf.
