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How to Make and Use Herbes de Provence

Deborah Neyens is an attorney, educator, and freelance writer. She shares a home with two cats, two dogs, five chickens, and one husband.

I discovered herbes de Provence this past summer at the Brucemore Garden and Art Show in Cedar Rapids, Iowa. I found a rack of the aromatic herb mix among displays of handmade herbal soaps at the Jeanne's Soaps booth. As I stood there sniffing the sample like it was a perfume bottle, Jeanne approached. "You can use it in all kinds of dishes," she told me. "Any kind of vegetable. And it's really good for roasting chicken."

I bought a one-ounce bottle and, as Jeanne suggested, started using it in everything, from stuffed bell peppers and zucchini to my favorite chicken-in-a-pot recipe to a butternut squash and white bean mac 'n' cheese dish I created one night. The fragrant blend of dried herbs added a fresh taste and delicate aroma to my dishes while inspiring me to explore new levels of culinary creativity.

It's easy to make your own herbes de Provence by using dried herbs harvested from the garden or purchased in bulk from a natural foods stores. Packaged in a pretty glass jar or a terra cotta crock as used in the south of France, it would make a thoughtful handmade gift for anyone who likes to cook.

How to Make Herbes de Provence

Herbes de Provence is a blend of herbs traditionally grown on the hillsides of southern France. The addition of lavender flowers is an Americanization of the traditional French mix, and is said to have been a response to American tourists' infatuation with the lavender fields growing throughout the Provence region. While some purists argue that lavender has no place in the herb blend, it adds a subtle floral flavor and lovely purple accent to the mix. Make sure to use lavender indicated for culinary use.

Herbes de Provence Recipe

Mix together equal parts of the following dried herbs:

  • Basil
  • Fennel seeds (crush for best results)
  • Lavender flowers
  • Marjoram
  • Rosemary
  • Savory
  • Thyme
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Store in an airtight container in a cool, dark place for up to four months.

Add flavor and fragrance to your cooking with herbes de Provence

Add flavor and fragrance to your cooking with herbes de Provence

How to Use Herbes de Provence

Herbes de Provence is a common seasoning in French country cuisine. The applications are endless. Use it as a rub for roasting or grilling chicken, lamb, or pork. Toss root vegetables (try potatoes, carrots, and parsnips) with olive oil and the herbs and roast until tender. Use a pinch in scrambled eggs or omelets with a few crumbles of goat cheese. Sprinkle it into stews and soups during cooking.

If you love the fresh taste of tomatoes, you will love this fresh tomato soup with herbes de Provence

If you love the fresh taste of tomatoes, you will love this fresh tomato soup with herbes de Provence

Fresh Tomato Soup With Herbes de Provence

The flavors of this herb blend pair particularly well with the traditional ingredients of Mediterranean cooking. Use it in fresh tomato soup to infuse a hint of floral and citrus flavors.

Yield: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 1 tablespoon herbes de Provence (see recipe above)
  • 6 cups fresh tomato juice (or store-bought low-sodium tomato juice)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation

  1. Heat olive oil in a large, non-reactive stockpot (i.e., stainless steel, not aluminum). Add onion and carrots cook over medium-low heat, stirring occasionally, about 10 minutes or until onion is translucent. Add the herbes de Provence and stir for 1 minute.
  2. Carefully pour in the tomato juice and add salt and pepper. Bring to a simmer over medium-high heat, then turn the heat down and cook for 30 minutes, stirring occasionally. Remove from the heat and let cool slightly.
  3. Puree the soup directly in the pot using an immersion blender or transfer the soup to a regular blender or food processor and puree in batches. Heat through and ladle into warmed bowls.

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