Classic blends
Herbes de Provence
A dried herb blend, not a spice blend: thyme, savory, rosemary and oregano from southern France.
Presented by ClearTrust Free for cooks, makers and the curious.
Herbes de Provence is a mix of dried herbs associated with the south of France. It is an herb blend, not a spice blend, but it is sold on spice shelves, so it is included here for completeness. The mix became widely known in the twentieth century.
What goes in
- Thyme429%, Base herb.
- Savory321%, Peppery.
- Rosemary214%, Resinous.
- Oregano214%, Herbal.
- Marjoram214%, Sweet.
- Lavender17%, Optional.
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Dry Dry the herbs on a rack in a warm, shady place. Step 2: Dry Strip the leaves from the woody stems. Step 3: Grind Crumble the rosemary leaves a little. Step 4: Blend Mix the herbs in the chosen ratio. Step 5: Infuse Add early to roasts or stews so the oils release in the cooking fat. Step 6: Store Store in a jar away from light. Finished Herbes de Provence, by share.
The herbs
Thyme, savory, rosemary, oregano and marjoram are the usual base. Lavender is added in some blends sold to visitors, although local cooks rarely use it. The Label Rouge mark exists for a set version.
Use
It is rubbed on roast chicken and lamb, stirred into ratatouille and tossed with potatoes, or added to olive oil and goat cheese. It is best added early in cooking.
Where it is used
The spices in it
Also part of it, and being written: Savory (Peppery.).
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.