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.
Where to buy:Â 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.
Taste of Home
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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Country French Pork with Prunes and ApplesThe 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
Herbed Leek TartsThis savory, nontraditional tart is a favorite among our family and friends! —Jean Ecos, Hartland, Wisconsin
French Lentil and Carrot SoupIt’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 the chicken out if you prefer. —Colleen Delawder, Herndon, Virginia
Air-Fryer Shrimp Po'boysMy 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
Beef StewTreat yourself to an oh-so-satisfying Sunday dinner with our best beef stew recipe. The secret to this stew's success is the balsamic vinegar, which adds complexity and brightens up the beefy, wine-rich broth.
Grilled Steak and Portobello StacksYou 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
Sweet Potato Tortellini with Hazelnut SauceUsing 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
Corsican ChickenMoist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. I set the table with warm, sunny Mediterranean shades and patterns that look gorgeous with this colorful meal. —Mary Bergfeld, Eugene, Oregon
Vegetable Egg RollsIt'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 wonderful alternative to less healthy versions. —Pamela Thomas, Watchung, New Jersey
Summer Bounty RatatouilleMake 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
Kale and Fennel SkilletI love to mix different vegetables together and use a variety of herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work too. —Patricia Levenson, Santa Ana, California
Mediterranean Chicken OrzoOrzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well. —Thomas Faglon, Somerset, New Jersey
Tenderloin with Herb SauceTender pork is treated to a rich and creamy sauce with a slight red pepper kick. This hearty dish is very simple to prepare and is always a dinnertime winner at my home. —Monica Shipley, Tulare, California
Herb-Roasted Olives & TomatoesEat 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
Butternut Squash and Sweet Potato SoupThis creamy butternut squash and sweet potato soup is chock full of flavor, nutrients, and warming fall-friendly ingredients. It's easy to make, using just one pan and an immersion blender, making it the ideal soup for enjoying on those long, cold nights.
Cassoulet for the GangWine 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
Moist Lemon Herb ChickenI 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
Italian Wedding Soup with MeatballsThis 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
Mediterranean Chicken BakeWhat 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
