Herbs de Provence is an aromatic blend of herbs that are commonly grown in Provence, an administrative region of southeastern France. It is also referred to as herbes de Provence, herb de Provence seasoning, or Provencal herbs.
Prior to the 1960s, “herbs de Provence” only applied to herbs that could be found in Provence, not a cohesive seasoning blend. Thanks to the influence of Julia Child’s Mastering the Art of French Cooking, interest in French food increased. By the 1970s, the herbs in Provence were collected into a blend and packaged as herbs de Provence.
Ingredients: Basil, thyme, marjoram, chervil, rosemary and lavender
