How to Use Herbes de Provence

As its name suggests, herbes de Provence hails from the South of France; the fragrant blend gathers up herbs that grow in abundance in Provence. In my view, this combo ranks right up there with fines herbes as a top way to add an unmistakably French angle to your cooking. Here’s how to use herbes de Provence.

Should you use fresh or dried Herbes de Provence. Believe it or not, dried is the most common, even in France.

FAQ: Herbes de Provence

What are the herbs in herbes de Provence?

While the dominant flavors are usually thyme and rosemary, the blend usually includes other herbs, such as fennel, bay leaf, chervil, savory, basil, and marjoram. These days, lavender often makes its way into the mix (especially in America), even though it’s not historically part of the blend.

Should I use fresh or dried herbs in herbes de Provence?

Sure, if you live in Provence where these herbs grow abundantly, you can pluck them fresh and chop them together for the blend. Yet dried herbes de Provence blends are more common, and make their way into cooking throughout France. In fact, because the hallmark of these herbs is their piney, perfumey aroma, the dried versions—which can be very aromatic indeed—work plenty of magic in recipes. Just be sure not to get overly enthusiastic: They can overpower a dish if used in abundance.

Generally, you’ll need to use more of the fresh herb blend than you would the dried herb blend, as drying the herbs concentrates their flavors. For every 1 teaspoon dried herbes de Provence, use 2 teaspoons fresh.

How do I use herbes de Provence?

A great French recipe using herbes de Provence: Chicken with 20 Cloves of Garlic.

Herbes de Provence is classic in Provencal cooking—enjoy it in recipes for ratatouille, tapenade, stuffed vegetables, and beef pot roast.

To experiment with your own recipes, try the following ideas:

• Combine with olive oil and brush over chicken or fish before grilling or roasting.
• Use instead of Italian herbs in your next pizza or pasta sauce.
• Toss root vegetables with herbes de Provence and olive oil before roasting.

One of my favorite recipes that use herbes de Provence is this Chicken with 20 Cloves of Garlic. Give it a try!

Want more? I call for herbes de Provence quite often in my upcoming Everyday French Cookbook.