Herbes de Provence
Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeastern 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, oregano, tarragon, basil, bay leaves, and black pepper. Lavender leaves or buds are also sometimes included in North American formulations. The herb mixture is typically used with grilled foods, stews, and soups.
History
Provençal cuisine uses many herbs which are often characterized collectively as herbes de Provence, but not in specific combinations, and not historically sold as a mixture. It was in the 1970s that varying mixtures were formulated by spice wholesalers, including Ducros in France, which is now part of McCormick & Company.Origin
The commercial name herbes de Provence has no Protected Geographical Status or other legal definition. Indeed, only 10% of herbes de Provence sold in France are produced in France; 95% come from Central European and Eastern European countries, the Maghreb region of Northwest Africa, or China.Herbes mix
Herbes de Provence mixtures typically contain a combination of savory, marjoram, rosemary, thyme, oregano, with other herbs, such as basil, bay leaf, tarragon, summer savory, parsley, and fennel, as well as chervil and hyssop, added or substituted by region. In the North American market, for example, lavender leaves are typically included with the base herbs, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking.The French Label Rouge quality assurance definition is 19% thyme, 27% rosemary, 27% savory, and 27% oregano.