Herbs de Provence
Herbes de Provence is a rich, aromatic herbal blend inspired by the Provençal herbal tradition, combining rosemary, thyme, marjoram, and cyclamen with fennel, tarragon, parsley, mint, and lavender.
The dry, resinous, and peppery character of rosemary, thyme, and cyclamen is layered with the anise-like sweetness of fennel and tarragon, the freshness of mint, and the subdued floral aroma of lavender. It can be used in a wide variety of dishes, from chicken and red meats to fish and seafood; from baked vegetables to tomato-based dishes, sauces, marinades, focaccia, and cheese recipes.
Contents:
Fennel, rosemary, thyme, marjoram, cyclamen, tarragon, parsley, mint, lavender
Vegan
Our 100% natural, hand-blended products contain no preservatives, artificial or nature-identical flavors, colors, or aromas whatsoever.
Herbes de Provence is Mama Ram's take on dried aromatic herb blends associated with Southern French and Mediterranean cuisine. It has a wide range of uses, from grilled and baked dishes to tomato sauces, vegetables, fish, chicken, meat, and pastries.
Herbes de Provence is not prepared with the same, unchanging recipe at every producer. The Label Rouge specification in France defines a narrower blend consisting of thyme, rosemary, cyclamen, and marjoram. Mama Ram's recipe, however, is a more layered, floral, and anise-like interpretation that expands this herbaceous backbone with fennel, tarragon, parsley, mint, and lavender.
Rosemary forms the distinctive resinous and woody body of the blend. Thyme adds a strong, warm, and slightly pungent herbal character reminiscent of oregano and wild marjoram, while chibrisa enhances this structure with peppery, dry, and thyme-like notes.
Marjoram adds a softer, sweeter, and rounder herbaceousness. Parsley creates a light, green transition amidst the intense aromas of the mixture.
Fennel and tarragon create two distinct anise-like layers. Fennel is sweeter, warmer, and rounder; tarragon, on the other hand, has a greener, sharper, and slightly bitter character.
Mint adds a refreshing and cool openness, while lavender creates the floral aspect of the blend. Lavender is not a decorative element in this recipe, but rather part of the flavor; however, it's important to use the blend in moderation as its notes can become more pronounced with increased heat and quantity.
Expect a dry, resinous, peppery, anise-like, refreshing, and slightly floral profile. It's not pungent as it contains no chili peppers. The blend is salt-free; you'll need to adjust the salt in your dishes separately.
Fennel: Adds a sweet, warm, and distinctly anise-like character.
Rosemary: Forms a resinous, woody, pine-like, and long-lasting aromatic stem.
Thyme: It gives a strong, warm, oregano-like and slightly pungent weed character.
Marjoram: Adds a soft, sweet, warm, and rounded herbaceous quality.
Cibrisa: Creates dry, peppery, thyme-like, and slightly resinous notes.
Tarragon: With its green, slightly bitter, and anise-like aroma, it enlivens the blend.
Parsley: Provides a light, green, and clean herbaceous background.
Mint: Adds a refreshing, cool, and slightly sweet clarity.
Lavender: Creates a subdued yet distinct, dry and floral top note.
Herbes de Provence initially reveals the dry, resinous, and oregano-like character of rosemary, thyme, and cyclamen. Then, the softer herbaceousness of marjoram and parsley emerges; the anise-like sweetness of fennel and tarragon becomes apparent. Mint and lavender leave a fresh, floral, and long-lasting aromatic trail in the finish.
Chicken and Turkey: Can be used in recipes for roasting whole chicken, thighs, wings, breasts, and turkey.
Lamb, Beef, and Pork: Mediterranean herbs add a distinctive character to grilled, pan-fried, baked, roasted, chop, meatball, and slow-cooked meats.
Fish and Seafood: Can be used with sea bass, sea bream, salmon, cod, shrimp, and squid; especially when accompanied by olive oil, lemon, and garlic.
Roasted Vegetables: Compatible with potatoes, zucchini, eggplant, tomatoes, peppers, carrots, onions, mushrooms, and cauliflower.
Tomato-Based Dishes: Tomato sauce adds an aromatic depth to dishes like ratatouille, vegetable stews, mixed vegetables, and long-cooked legume dishes.
Soups and Stews: Can be added in controlled amounts to vegetable, lentil, bean, chicken, and meat soups.
Pasta and Pizza Sauces: Tomato-based sauce can be used in pasta, pizza, and baked pasta dishes.
Focaccia and Breads: Can be added to the dough or mixed with olive oil and brushed onto the surface before baking.
Cheese and Dairy Sauces: Goat cheese, feta, labneh, strained yogurt, butter, and creamy sauces can be combined with this cheese.
Marinades and Sauces: Can be mixed with olive oil, lemon, vinegar, mustard, garlic, or yogurt.
Egg Dishes: Small amounts can be added to omelet, frittata, quiche, and vegetable egg recipes.
For 500g of chicken, turkey, beef, lamb, or pork, 1–2 teaspoons of Herbes de Provence is sufficient. Mix the spice with 1–2 tablespoons of olive oil and salt, and spread it all over the meat.
You can marinate chicken and turkey in the refrigerator for 1–4 hours , and beef and lamb for 2–8 hours . Since dried herbs can burn if exposed directly to high heat on the grill, moisten the mixture with oil and avoid leaving a thick layer of herbs on the surface.
For 500g of fish or seafood, use ½–1 teaspoon of Herbes de Provence. You can mix it with olive oil and lemon zest. If using an acidic marinade, do not leave the fish in the refrigerator for longer than 15–30 minutes .
For 500g of vegetables, mix 1–2 teaspoons of Herbes de Provence with 1–2 tablespoons of olive oil and salt. You can keep the amount close to the upper limit for potatoes, carrots, and root vegetables; and close to the lower limit for more delicate vegetables like zucchini, tomatoes, and mushrooms.
Add 1–2 teaspoons to four servings of tomato sauce, ratatouille, stew, or legume dish. Use the mixture during the first half of cooking so the dried herbs can dissolve in the cooking liquid.
Start with 1/2–1 teaspoon per liter of soup. Since lavender, mint, and tarragon may become more pronounced as they sit in the liquid, taste just before serving and add a small amount if needed.
For focaccia or bread dough, use 1–2 teaspoons of the mixture for every 500g of flour . For the topping, separately mix 1 teaspoon of the mixture with 2 tablespoons of olive oil; ensure the herbs are thoroughly coated in the oil to prevent them from burning in the oven.
To prepare the sauce or dip, add 1 teaspoon of Herbes de Provence to 200 g of strained yogurt, labneh, or softened butter . Let it rest for at least 15 minutes before serving to allow the dried herbs to absorb the moisture.
For the salad dressing, you can use 3 tablespoons of olive oil, 1 tablespoon of vinegar or lemon juice, and ½ teaspoon of Herbes de Provence.
Since Herbes de Provence does not contain salt, adjust the saltiness of your dish accordingly. Because rosemary sprigs and dried herb pieces can remain tough, you can gently crush the mixture in your palm before using it. Lavender and mint can mask the main flavors of your dish if used in excessive amounts; add the mixture sparingly.
Prepare only the amount of herbal oil you will use. Do not store homemade herbal oils at room temperature for long periods; if you are not going to use it immediately, keep it in the refrigerator and consume it within four days.