The History of Herbes de Provence

Herbes de Provence is a spice blend made from a variety of herbs that have long grown on the hillsides of Provence, a pastoral region in the south of France. These included thyme, basil, rosemary, tarragon, summer savory, marjoram, and oregano. In the 1960s, Julia Child published a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook, Mastering the Art of French Cooking. She is credited with not only defining the herbs in the eponymous spice mix, but also with popularizing the blend around the world through her cookbooks and cooking show. In the 1970s, a French brand called Ducros began selling a pre-made herbes de Provence spice mix to customers outside of France. Soon, other brands followed suit. Today, herbes de Provence is available from a variety of brands and is commonly used to season roast chicken, roast lamb, grilled fish, and roasted vegetables. Some people also make their own herbes de Provence mix using dried herbs from their own gardens.