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Provencal Herbs
What are the herbs of Provence? It is quite simply a mixture of herbs that makes us travel and especially adopt Provencal cuisine. Native to the Mediterranean regions, the herbs of Provence are an assortment of aromatic plants. A great cooking classic that works wonders in salads, grills and savory dishes. It is really an aromatics that we love in the summer during barbecues.
- Main notes: Characteristic of herbs of Provence, a fresh scent
- Compositon: Rosemary, Savory, Thyme, Marjoram, Oregano, Hyssop
Buy herbs from Provence at Comptoir de Toamasina and discover an herb with an exceptional bouquet of flavors. A spice that will make your kitchen vibrate with its intoxicating scent A favorite to have in your kitchen.
Traditional Blend
An authentic blend of thyme, rosemary, savory, oregano and marjoram to rediscover the taste of the Mediterranean.
Absolute Versatility
Can be used anywhere: grills, salads, sauces, stews and even in desserts (compotes, tarts).
Quality & Value
Herbs carefully selected for their aromatic richness, at the best value for money.
What are Herbes de Provence? It is simply a blend of herbs that makes us travel and adopt Provençal cuisine. Originating from Mediterranean regions, Herbes de Provence are an assortment of aromatic plants — a great classic that works wonders in salads, grills, and savory dishes. It is truly an herb we love in summer during barbecues.
This famous Provençal bouquet pairs with all kinds of dishes, including desserts. On my blog, you will find surprising recipes such as applesauce with Herbes de Provence. In Provence, it is said that every family has its own blend, created with whatever herbs they have on hand.
Apogée Bar's Secret
When I prepare dishes at Apogée Bar, I like to sear the herbs over high heat to release their aromas, then add oil, onions, and finally a nice slice of chicken or fish accompanied by vegetables. It's easy, fast, and delicious.
What are Herbes de Provence made of?
Herbes de Provence, just like mild curry, are a versatile herb blend, often used to flavor meats, fish, vegetarian dishes, sauces, soups, and even desserts. Who doesn't know the famous chicken with Herbes de Provence?
Contrary to popular belief, the term "Herbes de Provence" does not refer to a specific herb, but rather an assortment of aromatics that varies according to local traditions. They may contain thyme, rosemary, savory, basil, oregano, marjoram, and sometimes lavender — each bringing its characteristic note. Beware, there is legislation on its composition: the Label Rouge label imposes an exact proportion.
| Official Label Rouge Composition | Share (per 100g) |
|---|---|
| Rosemary | 27% |
| Oregano | 27% |
| Savory | 27% |
| Thyme | 19% |
My base recipe (adjustable)
- Dried Provençal Thyme: 20%
- Dried Rosemary: 20%
- Dried Savory: 20%
- Dried Oregano: 20%
- Dried Basil: 10%
- Crumbled Bay Leaves: 10%
- Lavender: 2% of total amount
Comparative Sensory Analysis
Our Blend vs Label Rouge vs Plain Oregano
Two Provençal compositions, one isolated herb
Our Blend · Label Rouge · Oregano
The Olfactory Pyramid of Herbes de Provence
What a freshly crushed pinch between fingers reveals
Technical Sheet
What You Receive
- Country of originWorld (Mediterranean tradition)
- IngredientsRosemary, savory, thyme, marjoram, oregano, hyssop
- Aromatic richnessHigh, controlled drying
- Main notesCharacteristic of Herbes de Provence, fresh scent
- AllergensAbsence
- PackagingJar 25g, pouch 100g or 200g
- LogisticsPrepared within 24h - Delivered within 48h
What is the flavor of Herbes de Provence?
The flavor of Herbes de Provence is rich and complex, offering an aromatic bouquet that evokes the warmth and diversity of the Mediterranean. It is truly a dive into Provence.
- Rosemary: with its woody and resinous scent, it offers a distinctive Mediterranean touch.
- Savory: reminiscent of thyme but with a more peppery note, it adds a pungent flavor to the blend.
- Thyme: renowned for its delicately lemony aroma, it contributes to freshness and depth.
- Marjoram: featuring a robust, slightly bitter and spicy taste, it enriches the flavor palette.
- Oregano: famous for its use in Italian cuisine, it brings a sweet and fresh note.
- Hyssop: less common, it seduces with its both minty and floral taste.
How to use Herbes de Provence
- Dosage: start with a small quantity. Herbes de Provence integrate harmoniously with other flavors without overpowering them.
- Cooking: to fully release their aromas, it is recommended to sprinkle them at the beginning of cooking (stews, casseroles).
- Marinades: mix the herbs with a little olive oil to create a fragrant marinade for white meats or fish.
- Pairings: white meats, tomatoes, fish, vegetables, and even in salad dressings.
8 Recipe Ideas with Herbes de Provence
- Chicken with Herbes de Provence: marinate chicken with herbs, garlic, lemon and olive oil before grilling.
- Provençal Ratatouille: simmer zucchini, eggplant, peppers and tomatoes with herbs.
- Pizza with Herbes de Provence: top with tomato sauce, mozzarella, grilled vegetables and herbs.
- Mediterranean Salad: season tomatoes, cucumbers and feta with vinaigrette and herbs.
- Pasta with Herbes de Provence: mix pasta, grilled vegetables, garlic, herbs and parmesan.
- Provençal Vegetable Tart: top a tart with grilled vegetables and an herb quiche mixture.
- Grilled Vegetable Skewers: alternate vegetables and lemon on skewers, season and grill.
- Lavender Cake: add lavender flowers and a little Herbes de Provence to your cake batter.
Herbes de Provence and their history
The history of Herbes de Provence is a story steeped in tradition. Originally, this term referred to a selection of wild aromatic plants (thyme, wild thyme, marjoram, oregano, rosemary) gathered in the wild.
Over time, wild harvesting was replaced by organized production. In the 1960s, the term "Herbes de Provence" was popularized commercially. The first written mention dates back to 1910, in the book "La Cuisine Provençale" by Jean-Baptiste Reboul. Indispensable in Mediterranean cuisine, they embody the culinary richness of Provence.
What you will see in this video
Arnaud presents his Herbes de Provence and how to use them in cooking.
Frequently Asked Questions
Do Herbes de Provence refer to a single plant?
No, it is a variable assortment of aromatics — not a specific herb.
What does Label Rouge require?
A precise composition: rosemary, oregano, and savory at 27% each, thyme at 19%.
When to add herbs in cooking?
At the beginning of cooking for stews, to allow their aromas to develop fully.
Can they be used in desserts?
Yes, particularly in applesauce or a lavender cake — a surprising but successful pairing.
"The ultimate Provençal bouquet — thyme, rosemary, savory and oregano, the Mediterranean in your kitchen."
Order my Herbes de ProvenceRosemary, savory, thyme, marjoram, oregano, hyssop · Jar 25g · Comptoir Selection
- Native country
- World
- BOTANICAL SPECIES
- None
- INGREDIENTS
- Rosemary, Savory, Thyme, Marjoram, Oregano, Hyssop
- AROMATIC POWER
- 7/10
- ALLERGEN
- Absence
- POSSIBLE TRACES OF ALLERGENS
- None
- PACKAGING
- Bottle and Bag
- Preparation / Delivery
- Preparation within 24 hours - Delivery within 48 hours
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