Herbes de Provence in our A-Z - Cooking Index
Herbs de Provence is a mixture of dried herbs which generally consists of Rosemary, Marjoram, Basil, Bay Leaf, Thyme and Lavender. It is used to flavour food and can and is best used when grilling meats or vegetables, although they can be used in stews and many people add them to their cooking oil prior to cooking to help infuse the flavour into their food.
The concept was invented in Provence in the 1970s and is thought to have been put together by the big herb producers who were looking for a product that could be sold throughout the year; some credit the house of Ducros with the invention, although this is not well document.
Herbes de Provence enjoyed huge trendiness in the kitchens of middle class British homes in the 1970s and 1980s.
As they are dried and have a long shelf life, Herbs de Provence are far cheaper than most other herbs and are also generally sold in far larger quantities.