Herbes de Provence
History. 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, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking. The Label Rouge  definition of the mixture contains 19% thyme, 27% rosemary, 27% savory, and 27% oregano. 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.