Herbes de Provence is an essential component of French and Mediterranean cooking and is similar to the South Asian Garam Masala, in that it is a popular blend of herbs used to imbue a distinctive flavor to dishes such as chicken, roasted vegetables, grilled fish, salads, tomato-based soups, and stews.
Originating in South-Eastern France, where the climate allows summertime herbs to grow plentiful, they are now quite familiar to the American palate thanks to renowned chefs like Julia Child, and others who introduced French cooking and the herb blend to American kitchens. While you can make your own personal blend at home according to your taste and preferences, commercial varieties are also widely available for your convenience.
There are many herbs (and spices) that can collectively be called herbes de Provence, but the basic recipe includes fennel, marjoram, parsley, rosemary, tarragon, and thyme. Other recipes include (or omit) basil, bay leaves, savory, chervil, sage, oregano, mint, and lavender. Our blend is composed of the following: Basil, Lavender, Savory, Thyme, Rosemary, Oregano, Tarragon, Fennel Seed, Marjoram, Parsley.