(; oc, label= Provençal, èrbas de Provença) is a mixture of dried herbs considered typical of the

Provence Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bor ...

region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory,

marjoram Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marj ...

rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Until 2017, it was known by the scientific name ''Rosmar ...

thyme Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...

, and oregano.

Lavender ''Lavandula'' (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and easte ...

leaves are also included in products in the North American market. The herb mixture is typically used with grilled foods and stews.

History

Provençal cuisine Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the Italian border to the east; it is bor ...

has traditionally used many herbs which were often characterized collectively as ''herbes de Provence'', but not in specific combinations, and not sold as a mixture. It was in the 1970s that homogenised mixtures were formulated by spice wholesalers, including notably Ducros in France (now part of

McCormick & Company McCormick & Company, Incorporated is an American food company that manufactures, markets, and distributes spices, seasoning mixes, condiments, and other flavoring products to retail outlets, food manufacturers, and foodservice businesses. Thei ...

Origin

The commercial name ''herbes de Provence'' has no

Protected Geographical Status Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...

or other legal definition. Indeed, only 10% of ''herbes de Provence'' sold in France are produced in France; 95% come from Central and Eastern European countries (notably Poland and Albania), the Maghreb, or China.''Dictionnaire de la Provence'', . ''Herbes de Provence'' are often sold in larger bags than other herbs, and the price in Provence is considerably lower than for other herbs.

Herbs used

These mixtures typically contain savory,

, oregano, and other herbs. In the North American market,

lavender ''Lavandula'' (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found in Cape Verde and the Canary Islands, and from Europe across to northern and easte ...

leaves are also typically included, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking. The Label Rouge definition is 19% thyme, 27% rosemary, 27% savory, and 27% oregano.

Uses

''Herbes de Provence'' are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before, during, or after cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They can also be sprinkled on raw foods such as vinaigrettes, salads or fresh cheese.

References

{{Herbs and spices Herbs Herb and spice mixtures Cuisine of Provence French cuisine

History

Origin

Herbs used

Uses

See also

References