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Herbs of Provence

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 : Grilled meat, chicken, rice, pan-fried vegetables, ratatouille, vinaigrettes.

Dosage: A pinch is enough to embalm your dishes.

Packaging : 40g resealable bag - conservation of aromas.

"Discover an original recipe of Provence herbs"

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  • 40g
  • 80g
  • 120g
  • 160g

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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 mixture of Provençal herbs differs according to the addition of certain herbs to the mixture that forms the basis of Provençal herbs, namely :

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

    The aromatics that are added to this base are :

    • Fennel
    • Laurel
    • Marjoram
    • 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 the herbs of Provence

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

    Once harvested, the plants have to be dried. Generally, 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 (Thyme)

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

    David Vanille's choice: I have chosen to offer you Provencal herbs 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 of the herbs of Provence 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 Provencal herbs, 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

    Herbes de Provence possess the virtues of the different aromatic plants that make up the blend.

    The benefits linked to 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 Antiquity 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 helps 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?

    The herbs of Provence embalm the air as soon as the good weather arrives. 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 flavoured 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 and apricot salad 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: Roasted chicken with Provençal herbs

    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 offer 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 Provencal herbs 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 becoming mouldy too quickly, we recommend keeping them in the refrigerator in absorbent paper that should be renewed 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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    5 /5

    Based on 20 customer reviews

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    François K. published the 23/05/2020 following an order made on 09/05/2020


    Belle découverte !

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    Joelle F. published the 22/05/2020 following an order made on 08/05/2020


    J'en ai tout plein a la maison dans le jardin aussi mais ce mélange sec apporte une saveur complémentaire a mes herbes fraîches.

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    jose Marie C. published the 16/05/2020 following an order made on 04/05/2020


    Au top.

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    Daphnee R. published the 11/05/2020 following an order made on 29/04/2020


    Conforme à mes attentes

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    Dany H. published the 05/05/2020 following an order made on 22/04/2020


    Très bien, conforme à mes attentes, je recommande !

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    Dorothée W. published the 04/05/2020 following an order made on 23/04/2020



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    Frédérique L. published the 03/05/2020 following an order made on 11/04/2020


    Un subtil mélange d'herbes pour une cuisine ensoleillée !

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    Marinne V. published the 24/04/2020 following an order made on 12/04/2020


    Un délice

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    Isabelle G. published the 21/04/2020 following an order made on 10/04/2020


    Trop bon le goût l'odeur tout est la

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    Corinne T. published the 19/04/2020 following an order made on 05/04/2020


    Mon barbecue était succulent avec cette herbe

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