If you’ve ever wanted to travel to the South of France but haven’t been able to swing an airplane ticket, herbes de Provence might belong on your grocery list. A staple in French and Mediterranean cooking, this floral and slightly woodsy herb blend can transport your taste buds to a French café with a shake of a spice jar.
Let’s go over the basics of this traditional herb mix, plus suggestions for how to use it.
What is herbes de Provence?
Herbes de Provence is a multi-purpose spice blend that is made with dried herbs that are commonly grown or used in France’s Provence region. There isn’t a standard blend, so the ingredients and their proportions vary from person to person and brand to brand.
That said, herbs de Provence typically contains:
- Thyme
- Savory
- Marjoram
- Rosemary
- Fennel
- Basil
It can also have chervil, oregano, mint, parsley, tarragon, and in North American blends, lavender. The combination gives food a uniquely herbal and floral flavor, especially when lavender is included.
Julia Child is credited for introducing herbs de Provence to American home cooks with her recipe for poulet saute aux herbes de Provence. The chicken skillet dish appeared in Child’s 1961 Mastering the Art of French Cooking ($18) and included thyme, savory, basil and ground fennel.
What do you use herbes de Provence in?
Herbes de Provence pairs well with classic dishes like vegetable or beef stew, roast chicken and fish. Or, you can use it to zhuzh up a homemade vinaigrette or veggie side dish. Unsurprisingly, herbes de Provence is used in many of our favorite French recipes.
With the region’s location on the Mediterranean Sea, the blend also works well with many foods included in the Mediterranean diet like baked tomatoes and olives, couscous salads and as rub or marinade for grilled lean meats. In fact, herbs and spices like herbes de Provence are the key to a successful (and tasty!) Mediterranean diet.
What is a substitute for herbes de Provence?
There isn’t really an herb blend that’s a direct substitute for herbes de Provence. But if you don’t have the blend on hand, you can easily make your own. This could mean mixing together a few pinches of thyme, rosemary and tarragon for a roast chicken or savory, basil and marjoram in a lentil stew. Play with what you have!
Hebes de Provence Recipe
As noted above, there’s no strict recipe for herbes de Provence, so this is just a starting point. Once you become more familiar with the flavors of the blend, you can adjust it to your tastes, increasing or decreasing the proportions and adding or removing herbs as you like.
- 1 tablespoon dried thyme
- 1 tablespoon dried summer savory
- 1 tablespoon dried rosemary
- 1 tablespoon dried marjoram
- 1 teaspoon ground fennel
- 1 teaspoon dried basil
- 1 teaspoon culinary lavender, optional
Instructions: Mix the herbs well and store in an airtight container for up to a year.
Speaking of herbs, here are some herbs you might not have heard of but should definitely be cooking with.
Where to buy: Herbes de Provence can also be readily found in your local grocery store in the spice aisle. Or, you can purchase the blend online at Amazon, Walmart or Jet.
Now that you have your herbes de Provence, it’s time to get cookin’! You can start with any of these recipes use herbes de Provence.
Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. —Fay Moreland, Wichita Falls, Texas
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The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. —Suzanne Banfield, Basking Ridge, New Jersey
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This savory, nontraditional tart is a favorite among family and friends! —Jean Ecos, Hartland, Wisconsin
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It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out altogether if you prefer. —Colleen Delawder, Herndon, Virginia
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My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. —Marla Clark, Albuquerque, New Mexico
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Our best beef stew recipe has tons of flavor, thanks to its blend of herbs and the addition of red wine and balsamic vinegar. Learn how to make this comforting classic and take it to the next level. —James Schend, Taste of Home Deputy Editor
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You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, Idaho
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Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida
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Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. —Mary Bergfeld, Eugene, Oregon
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It's nice to get a crunch from egg rolls that aren't deep-fried. Combined with the sweet-hot dipping sauce, these vegetable egg rolls are a great alternative to less healthy versions. —Pamela Thomas, Watchung, New Jersey
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Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
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I love French onion soup so I came up with this rich recipe that's easy enough to whip up on a work night or serve as an elegant first course. —Jennifer Miller, Smyrna, Tennessee
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I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. —Patricia Levenson, Santa Ana, California
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There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. —Lyndsay Wells, Ladysmith, British Columbia
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I love to experiment with new pasta dishes, and these chicken lasagna roll-ups are my favorite. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored chicken roll-ups. —Cyndy Gerken, Naples, Florida
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An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. —Suzanne Banfield, Basking Ridge, New Jersey
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Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat really well! —Thomas Faglon, Somerset, New Jersey
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Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. —Monica Shipley, Tulare, California
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Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
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I have served this recipe to people visiting the U.S. from all over the world and to dear friends, family and neighbors. It is enjoyed and raved about by all. It makes an excellent main dish for a Christmas feast. —Kelly Williams, Forked River, New Jersey
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Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! —Sharon Verea, Thomasville, Georgia
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Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you’re expecting guests—or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon
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I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! —Kali Wraspir, Olympia, Washington
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This soup is just wonderful. It's so filling and chock-full of veggies. I first simmered up a batch of this soup when it was featured in our local newspaper, the Palm Beach Post Times. You can also substitute chicken sausage, rolled up into little balls, for the meatballs here.—Amy McGowen, Jupiter, Florida
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What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. —Shannen Mahoney, odessa, Missouri
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The post What Is Herbes de Provence and How Do I Use It? appeared first on Taste of Home.
Caroline Stanko
