Herbes de Provence

Ingredients

  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried rosemary, crushed in a spice grinder
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried summer savory
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 1 bay leaf, crushed
  • Description

    Add all of the herbs and spices in a mixing bowl and stir until combined. Store your mixture in an airtight container and use it to season your favorite dishes.

    History: This herb blend originated in the Provence region in the south of France. At first, the term “herbes de Provence” described a general multipurpose mixture of herbs grown in the Provençal region during the summer. The blend grew in popularity and became a more defined herb mixture in the 1960s when Julia Child included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook Mastering the Art of French Cooking. Child is credited with defining the mixture and adding it to the culinary lexicon of chefs all over the world. In the 1970s, the French brand Ducros began packaging and selling an herbes de Provence spice mix to customers overseas.