The Story of the Herbes de Provence

            This ubiquitous blend of up to a dozen local herbs flavors many of Provence's dishes 

Provençal cuisine—from southeastern France’s sun‑drenched Provence district—has long relied on a tapestry of aromatic herbs often grouped under the name "herbes de Provence."  No two blends are exactly alike, but most include some combination of the herbs that perfume the region: thyme, lavender, rosemary, fennel, marjoram, basil, sage, and oregano.

This versatile seasoning pairs beautifully with meat, poultry, vegetables, and fish. My favorite uses are with grilled foods and in ratatouille, Provence’s classic vegetable stew. Herbes de Provence should be added before or during cooking so the flavors can infuse the dish—but remember, it’s potent, so a little goes a long way.

Although herbes de Provence can now be found in most American supermarkets, the blend itself was surprisingly unknown in France before World War II. Prior to that time, Provençal cooks simply used the wild herbs gathered individually from the countryside. A lot has changed.

Provençal markets are replete with small packages to purchase

Herbes de Provence is a generic term, not a D.O.P. (protected origin) food. For example, by law, Roquefort cheese can only be produced in the town of Roquefort and aged in its surrounding caves. In contrast, herbes de Provence can come from anywhere. Because its origin is not legally protected, many commercial blends are sourced from Eastern Europe, North Africa, or China—even those sold in Provence itself.

On next September’s tour to Julia Child’s villa, participants will have ample opportunity to sample, purchase, and cook with this iconic Provençal herbal blend.

Viva la Provence!