When I cook with herbes de Provence it brings me back to my childhood spent in the garrigue - the wild hillside vegetation of the Mediterranean Coast. And it is the most magical feeling to be able to retransfer this into my cooking. Herbes de Provence mixture is a staple in my kitchen and one of my favourite seasonings.

Where does it come from?

The term comes from all the dried herbs used in Provencal cuisine, which collectively were called herbes de Provence - but in no specific combinations, and not sold as a mixture. It is in the 1970s that the mixture was formulated by wholesalers. Which now means a mixture of the dried herbs that you can find in Provence.

What is it made of?

It is usually made from dried thyme, savory, rosemary, oregano and marjolain. But there is no right or wrong recipe. Some even had lavender to the mixture - which I sometimes do too!

If you happen to visit Provence, get yourself a bag of herbes de Provence there, which is more likely to be sourced from the area. If not, you can buy a premade mixture from your local shop, but it is worth playing around a little to make your own blend. Try to source the best quality dried herbs at your local farmers market - it will last for months so make a big batch!

What to cook with herbes de Provence?

Herbes de Provence can be used in absolutely everything. It is great to season roasted vegetables, in tomato sauce, pan fried fish, grilled meat and even to marinate cheese. It will give that extra “wow” factor to any ingredient and dish.

Do you have a recipe?

Over the years, I have tried a few recipes and here is the ratio I like to use the most. It is the perfect balance between each herb flavour and really works well in all of my recipes. Feel free to add a little bit of edible lavender too! Lavender and cheese works so well.