• Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
  • Herbs of Provence
Herbs of Provence

Herbes de Provence - Mediterranean


An ideal blend to create tasty Mediterranean cuisine and to flavour your barbecues. We like their powerful aromas that are recognizable by all. A quality that makes the difference in your recipes!

Pairings in the kitchen: Grilled meat, chicken, rice, pan-fried vegetables, ratatouille, vinaigrettes.

Dosage : A pinch is enough to embalm your dishes.

Packaging : 40g fresh sachet.

"Discover an original recipe of Provence herbs"

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Kitchen association

Grilled meat, chicken, rice, pan-fried vegetables, ratatouille, salad dressings


Freshness packet - DUO 03/2025

Origin - Plantations


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What are herbes de Provence?

Herbes de Provence is a mixture of four aromatic plants originating from the South of France. They are used to flavour meats, ratatouille or tomato sauces.

The main herbs found in herbes de Provence are those that are also used in the composition of bouquets garni.

The composition of a blend of Provençal herbs differs according to the addition of certain herbs to the mixture that forms the base of the Provençal herbs, namely:

  1. Thyme
  2. Rosemary
  3. Oregano
  4. Savory (aromatic celery)

The herbs that are added to this base are :

  • Fennel
  • Laurier
  • Marjolaine
  • Celery
  • Sage
  • Basil

Did you know that? The term "Herbes de Provence" is an unprotected trade name. There is no official recipe. Only 10% of the mixtures of herbs of Provence sold in France are grown in France

The harvest of herbes de Provence

The different varieties of herbs that make up herbes de Provence are harvested when the plants have reached maturity. In late spring and early summer for savory and rosemary, in July for oregano, while thyme can be harvested at any time outside of flowering.

Once harvested, the plants must be allowed to dry. Usually they are tied up and then hung by their stems. Plants are considered dry once they crack. However, they should not be allowed to crumble too easily.

It then remains to compose the mixture of herbs of Provence by respecting the following proportions:

27% rosemary (Rosmarinus officinalis)

27% savory (Satureia hydrangeas)

27% oregano (Origanum vulgare)

19% Thyme (Thymus)

Did you know that? In France, 400 hectares are dedicated to the cultivation of Provencal herbs.

David Vanilla's choice: I have chosen to offer you herbs from Provence with the addition of Basil to reinforce the Mediterranean notes. Tradition and taste are thus respected and bring to your dishes all the flavour of herbs grown in Provence

The origins of Provence herbs

The traditional recipe for Provencal herbs was born in the Mediterranean. The herbs were then cultivated in the wild, harvested and then worked by hand.

It is in a Provençal recipe book "La cuisine Provençale" by Jean-Baptiste Reboul that we find for the first time the name "herbes de Provence". At that time, the basic composition of the 4 main herbs was not yet well defined.

The first commercially available industrial blends were discovered in 1970. For marketing reasons, the blends destined for the United States included additional herbs such as lavender.

Herbs of Provence are not covered by a Protected Designation of Origin (A.O.P.), so they can be grown anywhere. However, herbs de Provence that have received the Label Rouge must comply with a strict composition of the 4 main aromatic herbs: rosemary, savory, oregano and thyme.

With 400 hectares of French land dedicated to the cultivation of herbes de Provence, France, and more particularly the South-East, cannot meet the demand. This is why today, the vast majority of the herbs of Provence marketed come from Asia, North Africa or Eastern countries

Particularity of the 4 plants found in herbes de Provence

Herbs of Provence have the virtues of the different aromatic plants that make up the mixture.

The benefits associated with the 4 main plants are the following:

  • Rosemary: this plant of the Lamiaceae family has been used since the 18th century in medicine, particularly in the navy, for its virtues: antimycotic, antibacterial, antioxidant. It promotes digestion.
  • Savory: it has been used since ancient times as a condiment. It is believed to have deworming, digestive and antiseptic functions. It also has antiparasitic and antibacterial effects.
  • Oregano: this perennial herbaceous plant of the Lamiaceae family has antiseptic properties and can be used to treat colds and flu. It also promotes digestion.
  • Thyme: common thyme has bactericidal properties. During the Egypt of the pharaohs, it was used burnt to embalm the dead

Herbs of Provence nowadays

Today, most of the herbs of Provence are sold and consumed dried. The 4 herbs that make up the base of the mixture have the particularity of increasing their aromas tenfold once dried.


How to use herbes de Provence in cooking?

Herbes de Provence embalm the air as soon as the sunny days arrive. Stars of the aromatics for barbecue, they perfume your grilled meats. They are also present in many Provençal recipes such as pan-fried vegetables, ratatouille or sauces made with sun vegetables

Our recipe ideas scented with Provençal herbs

Want to discover how to use our Provence herbs in cooking? Here is a 3-course menu where herbs of Provence are put in the spotlight

The starter : Small warm goat's cheese salad and apricots with Provençal herbs

A summer salad that can be eaten as a starter or as a main course. Grill your goat cheese toasts on which you have added a drizzle of olive oil and a pinch of Provençal herbs. Once ready, arrange them on a well seasoned salad plate. Cut 2 apricots into quarters and fry them a little in a frying pan. Ideal with a dry white wine!

The dish: Roast chicken with Provencal herbs of Provence

If you like the south, you have certainly discovered the secret of the chickens found in all good rotisseries. Take a free-range chicken and brush it with olive oil. Add salt and pepper to the inside of the carcass and insert 3 bay leaves. Sprinkle your chicken with herbes de Provence and place it in your oven. This recipe is accompanied by small potatoes on which you can also add our Provençal herbs.

Dessert: Roasted peaches with herbs

As a dessert, we propose you the oven baked peach with Mediterranean flavours. Cut your peach in half. Brown it in a hot pan or put it in the oven for 5 minutes at 180°C, sprinkle with a little bit of herbs de Provence and add a few slivered almonds. Excellent with a fromage blanc or a scoop of vanilla ice cream.

How to preserve the herbs of Provence?

Fresh herbs must be consumed quickly. To prevent them from getting mouldy too quickly, we advise you to keep them in the fridge in absorbent paper that you will have to renew every day. Freeze-dried herbs de Provence can be kept for several months in an airtight container. They should be kept away from light.

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4.9 /5

Based on 48 customer reviews

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Martine M. published the 30/03/2021 following an order made on 19/03/2021



Gabrielle B. published the 04/03/2021 following an order made on 22/02/2021


Idem que pour la vanille !!!

Corinne C. published the 05/02/2021 following an order made on 27/01/2021


très parfumées

Laure H. published the 27/01/2021 following an order made on 16/01/2021


Très bien, conforme à mes attentes, je recommande !

Anne C. published the 21/01/2021 following an order made on 06/01/2021


Bon produit. Parfumé.

OLIVIER M. published the 21/01/2021 following an order made on 26/12/2020


très bien

Murielle D. published the 01/01/2021 following an order made on 19/12/2020



Christelle C. published the 30/12/2020 following an order made on 22/12/2020


Bon rapport qualité prix. Bonne présentation dans les "sacs hermétiques".

Marc G. published the 26/11/2020 following an order made on 15/11/2020


Très bon et provenance française

Michel H. published the 13/11/2020 following an order made on 29/10/2020