Add distinctive French flavor to soups, roasts, and more with this seasoning blend made popular in the US by Julia Child.
What Is Herbs De Provence?
Herbs de Provence is an aromatic and savory blend of dried herbs and spices like marjoram, thyme, tarragon, and mint, to name a few, that originated in the Provence region of Southern France and most commonly associated with French cuisine. In other words, if you want to cook something French, Herbs de Provence is a good place to start.
The long list of unusual ingredients, and by that I mean, ingredients you wouldn’t normally think to pair together, creates a signature, unmistakable flavor. You know immediately when you’re enjoying a dish with this seasoning blend.
Many of the herbs have a licorice base, like basil, fennel, and tarragon, and along with the mint, will permeate up through your nose. Some blends also include rosemary, oregano, or bay leaves. And then there’s lavender, which I think gives this blend its most recognizable feature.
Is There Lavender In Herbs De Provence?
Well, yes and no. Lavender wasn’t always included in this herb blend. It was added to the mixture to please tourists visiting France who loved seeing fields of the flowers. You won’t find lavender in classic French cooking so don’t expect to find the flower in blends outside of North America.
Another reason to consider omitting it is that many people find it soapy, probably because lavender is a frequent ingredient in soaps. Regardless, I’m a big fan of the lavender, and it just doesn’t seem like Herbs de Provence to me without it, but it’s totally optional here.
Making And Using
To make the Herbs de Provence seasoning blend, whisk together the marjoram, thyme, tarragon, basil, mint, fennel, and lavender until well combined. Transfer the mixture to a glass or ceramic air-tight container and store for up to three months in a cool, dry, dark place.
Herbs de Provence is perfect for roasted chicken and fish, in roasted potatoes or root vegetables, in ratatouille, or incorporated into a tapenade. It also makes an aromatic compound butter or dipping oil for crusty bread.Print
- 2 Tbsp. dried marjoram
- 2 Tbsp. dried thyme
- 1 Tbsp. dried tarragon
- 2 tsp. dried basil
- 2 tsp. dried mint
- 2 tsp. fennel seed
- 1 tsp. dried lavender (optional)
- In a medium bowl whisk together marjoram, thyme, tarragon, basil, mint, fennel, and lavender until well combined.
- Transfer mixture to an air-tight container. Store up to 3 months in a cool, dry, dark, place.