Herbes de Provence: The French Blend That's Not What You Think

By Sophie Dubois · May 26, 2026

The Surprising Truth About Herbes de Provence

If you bought "Herbes de Provence" at a supermarket, chances are it contains lavender — and that makes most French cooks wince. The truth is that Herbes de Provence as we know it is largely an invention of the 1970s created for the tourist market. Traditional Provençal cooks never used a standardized blend, and lavender was never a kitchen herb in southern France.

The Real History

The term "Herbes de Provence" was popularized in 1970 by the French company Ducros, who blended dried herbs and marketed them to tourists visiting the south. Before that, Provençal cooks simply used whatever herbs grew wild on the garrigue (scrubland): thyme, rosemary, savory, marjoram, and oregano — picked fresh, not dried.

An Authentic Blend

Thyme: 3 parts — the dominant herb, earthy and warm
Savory (sarriette): 2 parts — peppery, almost minty (essential and often overlooked)
Rosemary: 1 part — piney and assertive, use sparingly
Marjoram: 1 part — sweet, gentle, floral
Oregano: 1 part — more pungent than marjoram
Optional: A small amount of tarragon or bay leaf

How to Use It in French Cooking

Herbes de Provence is meant for slow-cooked dishes: ratatouille, daube (beef stew), grilled lamb, roasted chicken, and tomato-based sauces. Add the herbs early in cooking to let their flavors meld. For grilling, toss dried herbs directly onto hot coals for aromatic smoke that perfumes the food.

Fresh vs Dried

When possible, use fresh herbs (a "bouquet garni" tied with string). The dried blend is a convenient pantry staple but lacks the vibrancy of fresh Provençal herbs. If using dried, buy small quantities and replace every 6 months for best flavor.