Herbes de Provence is a mixture of aromatic herbs characteristic of the southern French region Provence.
The basis of the mixture is represented by thyme, oregano and savory, and other spices are added such as sage or fennel. Actually there is not only one, but dozens of recipes. Some recipes use lavender flowers, however lavender is not a typical Provence herb. This addition is more typical of the Americanized version of Herbes de Provence.
The aromatic mixture is used as seasoning for meat, fish, vegetables and stews. It is added prior to cooking (eg. marinating meat), or during cooking, rarely when the dish is already cooked.
Well, the commercial “Herbes de Provence” is pratically unknown to French grandmothers, who used thyme, sage, oregano and other spices rounded in nature and used individually, sometimes in fresh, sometimes dried herbs. The commercial mixture was created in the early 70s.
3 tablespoons dried thyme
3 tablespoons dried oregano
3 tablespoons savory
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon rosemary
Combine all ingredients in small bowl, and mix well.
Store in airtight glass or ceramic container in a dark and cold place.