Herbes de Provence
Spice
Top 10 pairings
Herbes de Provence is a dried blend of aromatic herbs evoking the cooking of Provence in southern France — typically thyme, rosemary, savory, oregano and marjoram, sometimes with a pinch of lavender. Warm, resinous and faintly floral, it is rubbed onto roast meats, fish and vegetables or stirred into stews, where its phenolic, pine-and-camphor character defines rustic Provençal cuisine.
Picking a good onedrag
Freshly dried, resinous and loudFaded, dusty, smells of nothing
The everyday jarEveryday bestStill the blend you want: added early to roasts, braises and stews so the phenols infuse the fat over a long cook.
Crush and smellClearly herbal on the rub, the resinous lift softer than the warm phenolic base under it
Flake and colourMostly flake and still grey-green, the colour a little dulled, a shallow bed of dust beneath
Press a pinchCrumbles cleanly, dry to the touch, little scent left on the hand afterwards
The labelA sealed jar from a busy shop, each herb named - Poland or the Balkans is normal here, not a fault