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Provencal herbs

Provencal herbs

This blend of 100% French aromatic plants growing under the sun of the Mediterranean basin will bring a Provencal touch to your dishes. Perfect in your marinades, grilled vegetables and fish, this blend of oregano, savory, thyme and rosemary with powerful aromas will enhance your grilled dishes. 

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Herbes de Provence: Aromatic and Powerful

A Blend That Will Elevate All Your Dishes

This precisely balanced blend is a perfect harmony of the fragrances and flavors of each of the aromatic herbs it contains. Indeed, the powerful aroma of oregano, typical of Mediterranean flavors, is inseparable from tomatoes, whether cooked or in salads. Savory, rich in thymol, has intense aromas close to thyme and a slightly spicy flavor on the tongue. This herb will surely enhance all your dishes! Among the ingredients of this blend, we find oregano, savory, thyme, and rosemary, all cultivated in the south of France.

The Powerful Aromas of Herbes de Provence

Freshness and Provencal Notes in the Spotlight

The Herbes de Provence blend has powerful aromas and easily integrates into many dishes. Both fresh and balanced, this blend constitutes an aromatic base to enhance all dishes originating from the Mediterranean region. Preferably add it at the end of cooking to preserve its aromas.

What Dishes to Use Herbes de Provence In?

Explore Southern Flavors in Your Preparations

Herbes de Provence: it's a guarantee to bring Mediterranean sunshine into your kitchen. While they have their place in all summer recipes (marinades, salads, ratatouille, kebabs, beef or pork ribs...), they are also delicious in other more classic dishes and even in desserts.

In summer, don't hesitate to sprinkle a few pinches of this blend when preparing a strawberry sorbet to add a touch of originality!

You can also incorporate this blend into your shortcrust pastry or pizza dough. Roughly roll out your dough on a floured work surface, sprinkle it with Herbes de Provence, and incorporate the herbs into your dough using a rolling pin.

How to Use Herbes de Provence?

Our Recipe Ideas for Using Herbes de Provence in Your Kitchen:

  • Thin Tomato and Herbes de Provence Tart: Sprinkle the herbs on the sliced tomatoes;
  • Provencal Ratatouille: Add the herbs to the preparation during cooking;
  • Herbes de Provence Pizza Dough: Sprinkle on the dough and incorporate into the dough using a rolling pin;
  • Butcher's Cut Marinated with Herbes de Provence: Add the herbs to your butter and melt in a hot pan before adding the meat;
  • Roasted Chicken with Herbes de Provence: Oil your chicken and sprinkle with Herbes de Provence before putting it in the oven;
  • Sunshine Vegetable Tian with Herbes de Provence: Sprinkle on the tian before baking;
  • Grilled Hake with Herbes de Provence: Sprinkle on the fish before grilling.

The Recipe for Traditional Provencal Ratatouille


  • 2 eggplants,
  • 3 bell peppers,
  • 3 zucchinis,
  • 4 tomatoes,
  • 1 onion,
  • 4 cloves of garlic,
  • olive oil,
  • 1 pinch of grilled spice flower salt,
  • 1 pinch of Penja white pepper,
  • 4 pinches of Herbes de Provence.


  1. Wash your vegetables, crush and peel the tomatoes.
  2. Cut the flesh into dice and set aside. Sauté the onion and garlic in a casserole dish with olive oil for 5 minutes. Add the tomatoes with a little Herbes de Provence. Salt and cook covered for 10 minutes, then set aside.
  3. Cut the eggplants into dice, add Herbes de Provence, cook them in a hot pan for about ten minutes, and then salt and set aside. Then do the same with the zucchinis, cut them into dice, sauté them in a pan for 10 minutes, and set aside.
  4. Then repeat the operation with the bell peppers, cut them into dice, sauté them in a pan for 10 minutes, and set aside. Reheat the crushed tomatoes, then add all the vegetables together, season with pepper, add Herbes de Provence, and cover. Let it simmer for 20 minutes.
  5. Remove from the heat and enjoy the next day. Ratatouille goes well with white fish or roasted chicken.

The Secrets to a Successful Provencal Ratatouille

The watchword for a true ratatouille is the separate cooking of the vegetables. If you want a successful ratatouille, be sure to cook each vegetable separately because not all vegetables require the same cooking time and do not have the same water content, so separate cooking is the secret to a ratatouille with vegetables that are both crunchy and melting. The second secret to a ratatouille worthy of the name is to enjoy it the day after it is prepared, this allows the flavors to be pronounced and well anchored in the vegetables.

Herbes de Provence and Their History

A Protected Blend of Herbs

Once picked in the wild in the Provencal region and containing any herbs growing on Mediterranean soil, the Herbes de Provence blend is now governed by specific cultivation and processes. As for the drying of the herbs, it is a complex but very important step for this blend. Dried too hard, the herbs crumble; not dried enough, they darken. The traditional blend is of an emerald green that guarantees the drying techniques used. Once the processes are respected, these herbs have many virtuous properties. Both antioxidant, antiseptic, and anti-inflammatory, some also use them to relieve rheumatism and lung infections thanks to their essential oil content.

More Information
More Information
Allergen Absence
Native country France
Ingredients savory, oregano, rosemary, thyme.
Nutritional Info VN Energie pour 100 g (energy for 100g) : 1170 kJ / 283 kcal
VN Matière grasse (fat) : 7.2 g
Dont acide gras saturés (of which saturated fat) : 1.9 g
VN Glucides (carbohydrate) : 23 g
Dont sucres (of which sugars) : 18 g
VN Protéines (protein) : 5 g
Vn Sel (salt) : 0.08 g
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.