herbes de provence or ½ tsp. each: dried tarragon

Herbs & SpicesYear-round. Dried herbs are shelf-stable, though the blend's aromatic intensity is most vibrant within 6-12 months of packaging. Fresh herbs from Provence are harvested in summer, but the dried blend maintains consistent availability and quality across seasons.

Herbes de Provence are negligible sources of calories but contain trace amounts of minerals and antioxidants from their constituent herbs. The blend provides flavor without significant nutritional contribution due to typical serving quantities, though thyme and rosemary contain polyphenol antioxidants.

About

Herbes de Provence is a traditional French herb blend originating from the Provence region of southeastern France, characterized by a mixture of dried Mediterranean herbs. The blend typically combines thyme, marjoram, oregano, savory (sarriette), and rosemary, with regional variations sometimes including fennel, basil, tarragon, or lavender. The herbs are dried and often left in coarse form, releasing their essential oils when heated or rehydrated. The flavor profile is herbaceous, slightly peppery, and aromatic, with warm, earthy notes that evoke the wild hillsides of the Mediterranean.

The individual components retain their distinct characteristics within the blend. Thyme provides a subtle peppery quality, marjoram and oregano contribute warmth and depth, savory adds a peppery bite, and rosemary imparts a piney, slightly resinous note. The proportions may vary between commercial blends and homemade versions, affecting the overall balance and intensity of the mixture.

Culinary Uses

Herbes de Provence is fundamental to French Mediterranean cooking and is used extensively in Provençal cuisine to season vegetables, grilled meats, poultry, and fish. The blend is commonly incorporated into ratatouille, bouillabaisse, lamb dishes, and roasted vegetables. It works particularly well with eggplant, zucchini, tomatoes, and potatoes. The herbs complement olive oil-based preparations and are frequently used in marinades, dressings, and herb butters. Beyond French cuisine, the blend has become popular in modern cooking for seasoning roasted proteins and vegetables, and for flavoring breads and stocks. Application methods include sprinkling into dishes during cooking or stirring into finished dishes for fresher herb character.

Forms & Preparations

  • Dried Coarse Blend — Traditional form with whole or partially crushed dried herbs; used directly in cooking or steeped for infusions. Provides visual appeal and flexible release of flavors.
  • Finely Ground — Pulverized to powder form for even distribution and quicker flavor extraction. Best for dressings, rubs, and seasoning blends where texture must be fine.
  • Herbal Oil Infusion — Herbs steeped in olive oil to create a flavored condiment. Used for drizzling over finished dishes, dipping bread, or creating vinaigrettes.
  • Salt Blend — Combined with sea salt to create a seasoning salt. Proportions typically 1 part herbs to 3-4 parts salt; used for dry rubs and finishing.
  • Herbal Butter — Mixed into softened butter for melting over grilled meats or vegetables. Allows herbs to infuse while fat carries flavor effectively.