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An ideal blend for tasty Mediterranean cuisine and for flavouring your barbecues. We love their powerful aromas, recognizable by all. A quality that makes the difference in your recipes!
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Grilled meat, chicken, rice, pan-fried vegetables, ratatouille, salad dressings
Freshness packet - DUO 03/2025
Herbs de Provence are a mixture of four aromatic plants. 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 bouquets garnis.
The composition of a mixture of herbs of Provence differs according to the addition of certain aromatics to the mixture which constitutes the base of the herbs of Provence, namely:
The aromatics that are added to this base are
Did you know ? The term "Herbes de Provence" is an unprotected commercial name. There is no official recipe. Only 10% of the Provencal herb mixtures sold in France are grown in the country
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 out of flower.
Once harvested, the plants must be dried. Generally, they are tied up and then hung by their stems. The plants are considered dry once they crack. However, they should not 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 hortensias)
27 % oregano (Origanum vulgare)
19% thyme (Thymus)
Did you know? In France, 400 hectares are dedicated to the cultivation of Provence herbs.
The traditional recipe of Provence herbs was born in the Mediterranean. The herbs were then cultivated in the wild, harvested and then worked by hand.
It is in a book of Provençal recipes " La cuisine Provençale " by Jean-Baptiste Reboul that we find for the first time, the name of herbs of Provence. At that time, the basic composition of the 4 main herbs was not yet well defined.
It was in 1970 that the first industrial blends were discovered on the market. For marketing reasons, the mixtures intended for the United States will include additional herbs like lavender.
Herbs of Provence are not subject to a Protected Designation of Origin (A.O.P.), so they can be grown anywhere. However, the herbs of Provence having received the Label Rouge must meet 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 Provence 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
Herbes de Provence has the virtues of the different aromatic plants that make up the mixture.
The benefits linked to the 4 main plants are those :
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 when dried.
Herbs de Provence fill the air as soon as the weather is fine. They are the star of the barbecue spices, and they add flavour to your grilled meats. They are also present in many Provencal recipes such as pan-fried vegetables, ratatouille or sauces based on sunny vegetables
Would you like to discover how to use our Provence herbs in cooking? Here is a 3-course menu where the herbs of Provence are in the spotlight
A summery salad that can be served as a starter or as a main course. Toast your goat cheese toasts with a drizzle of olive oil and a pinch of Provence herbs. Once ready, arrange them on a well-seasoned salad plate. Cut 2 apricots into quarters and fry them a little. Ideal with a dry white wine!
If you love the south, you've 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 herbs de Provence.
As a dessert, we suggest the baked peach with Mediterranean flavours. Cut your peach in half. Fry it in a hot pan or put it in the oven for 5 minutes at 180°C, sprinkle with a few herbs de Provence and add a few flaked almonds. Excellent with cottage cheese or a scoop of vanilla ice cream.
Fresh herbs should be eaten quickly. To prevent them from going mouldy too quickly, we advise you to keep them in the refrigerator in absorbent paper, which you will have to renew every day. Freeze-dried Provence herbs can be kept for several months in an airtight container. They should be kept away from light.
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