Five herbs, Oregano, Thyme, Rosemary, Marjoram, and Savory that typically grow in Provence region of Southeast France and have been traditionally used in Provençal cuisine but not in any specific combinations. They are collectively referred to as ‘herbs de provence’ and can be used fresh, when in season, or dried.
Commercial Blends of Herb de Provence
Commercial blends are typically composed of these five herbs, in dried form, and any other herb(s) the trader may deem necessary.
Other than the five typical herbs, they may also include any of the following herb(s): Chervil, dill weed, French Tarragon, Bay leaves, Basil, Fennel Seeds, Lavender and Parsley.
For example, Penzeys Spices Brand contains the following herbs: rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.
You can also find recipes on the internet for making your own herbs de provence.
The commercial blends do not necessarily come from France but can come from anywhere including China, Europe and North America.
- Herbs de Provence blend is used as an ingredient especially in stews, baked tomatoes, pizza toppings and kebabs.
- It’s also used as a rub for grilling or roasting chicken, pork, veal, beef, fish and seafood.
- It can also be added to stuffings, marinades and salad dressings.