Herbes de Provence - wikipedia Herbes de Provence Herbes de Provence Herbes de Provence ( French pronunciation : ​ ( ɛʁb. də. pʁɔ. vɑ̃s ) ) is a mixture of dried herbs typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also included in products in the North American market. The herb mixture is typically used with grilled foods and stews. Contents 1 History 2 Herbs used 3 Sale 4 Uses 5 See also 6 References History ``... the famous mixtures of herbes de Provence... were unknown to my Provençal grandmothers, who used, individually and with discernment, thyme, rosemary and savory gathered in the countryside. '' Provençal cuisine has traditionally used many herbs which were often characterized collectively as herbes de Provence, but not in specific combinations, and not sold as a mixture. It was in the 1970s that homogenised mixtures were formulated by spice wholesalers, including notably Ducros in France ( now part of McCormick & Company ). Herbs used These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs. In the North American market, lavender leaves are also typically included ( perhaps due to American association of Provence with its fields of lavender ), though lavender does not appear in the recipes in Jean - Baptiste Reboul 's 1910 compendium of Provençal cooking. Sale As the name herbes de Provence is generic, and does not have Protected Geographical Status, there is no guarantee that any herb mixture on the market actually comes from Provence ; indeed, the vast majority of these blends come from central and eastern Europe, North Africa, and China. Herbes de Provence are often sold in larger bags than other herbs, and the price in Provence is considerably lower than for other herbs. Uses Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete. See also List of herbs French cuisine References ^ Jump up to : Laget, Francis ( 2005 ). `` From its Birthplace in Egypt to Marseilles, an Ancient Trade : ' Drugs and Spices ' ''. Diogenes. 52 ( 3 ) : 131 -- 139. doi : 10.1177 / 0392192105055941. Jump up ^ Crum, Hannah ; LaGory, Alex ( 2016 ). The Big Book of Kombucha. Storey Publishing. p. 200. Retrieved May 15, 2017. Jump up ^ de Mélogue, François ( 2015 ). Cuisine of the Sun : A Ray of Sunshine on Your Plate. Eat Till You Bleed. Retrieved May 15, 2017. Jump up ^ Reboul, Jean - Baptiste ( 1910 ). La Cuisinière Provençale. Jump up ^ Jacques Marseille, ed. ( 2002 ). Dictionnaire de la Provence et de la Côte d'Azur. Paris : Éd. Larousse. p. 382. ISBN 2035751055. Wikimedia Commons has media related to Herbs of Provence. Culinary herbs and spices Herbs Angelica Basil holy Thai Bay leaf Indian bay leaf ( tejpat ) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese ( rau răm ) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata ( giấp cá ) Hyssop Jimbu Kinh gioi ( Vietnamese balm ) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica ( rice - paddy herb ) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff Spices Aonori ( ground seaweed ) Ajwain Allspice Amchoor ( mango powder ) Anise star Asafoetida Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot ( krachai ) Galangal greater lesser Garlic Ginger Aromatic ginger ( kencur ) Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Mace Mango - ginger Mastic Mahleb Mustard black brown white Nigella ( kalonji ) Njangsa Nutmeg Pomegranate seed ( anardana ) Poppy seed Radhuni Rose Saffron Salt Sarsaparilla Sassafras Sesame Shiso seeds / berries Sumac Tamarind Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest Peppers Alligator Brazilian Chili Cayenne Paprika Long Peruvian Sichuan ( huājiāo ) Japanese pricklyash Tasmanian Peppercorn ( black / green / white ) Mixtures Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five - spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Idli podi Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Onion powder Panch phoron Persillade Powder - douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Vadouvan Yuzukoshō Za'atar Lists and related topics Lists of herbs and spices Culinary Australian Bangladeshi Indian Pakistani Related topics Chinese herbology Herbal tea Marination Spice rub Retrieved from `` https://en.wikipedia.org/w/index.php?title=Herbes_de_Provence&oldid=795852537 '' Categories : Herbs Herb and spice mixtures Provence French cuisine Hidden categories : Commons category without a link on Wikidata Talk Contents About Wikipedia Català Čeština Deutsch Eesti Español Français Hrvatski Italiano עברית Lietuvių Magyar Bahasa Melayu Nederlands 日本 語 Norsk Polski Português Română Русский Slovenčina Svenska Українська Edit links This page was last edited on 16 August 2017, at 21 : 48. 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Question: what are the spices in herbes de provence
Answer: savory, marjoram, rosemary, thyme, oregano, and other herbs