Herbs De Provence

Herbes de Provence

Our Herbes de Provence is a modern culinary interpretation of the classic French herb blend, similar to the style commonly used in contemporary North American cooking and commercial kitchens.

Combining Thyme, Rosemary, Marjoram, Basil, Oregano and Sage, it focuses on the savoury Mediterranean herbs traditionally associated with Provençal cooking, without the floral character of lavender.

The result is a versatile, robust herb blend that works easily across everyday cooking, from roast meats and vegetables to sauces, marinades, breads and slow-cooked dishes.

Great with

Herbes de Provence is an easy all-round seasoning for:

• Roast chicken, lamb, beef or pork
• Grilled and oven-roasted vegetables
• Potatoes and sweet potato
• Tomato-based sauces
• Soups, casseroles and stews
• Grilled fish and seafood
• Focaccia and savoury breads
• Salad dressings and vinaigrettes
• Marinades for meat and vegetables
• Olive oil for dipping or drizzling

Simple Provençal Roast Vegetables

A quick way to bring plenty of flavour to everyday vegetables.

You’ll need:

• 1kg mixed vegetables such as potato, zucchini, capsicum, pumpkin, carrot and red onion
• 2 tablespoons olive oil
• 1–2 teaspoons Herbes de Provence
• Salt and black pepper to taste

Method:

Preheat the oven to 200°C.

Cut the vegetables into evenly sized pieces and toss with the olive oil, Herbes de Provence, salt and pepper.

Spread over a baking tray in a single layer and roast for approximately 30–40 minutes, turning once during cooking, until golden and tender.

Herb & Lemon Marinade

This simple marinade works well with chicken, lamb, fish or vegetables.

Combine:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1–2 teaspoons Herbes de Provence
• 1 crushed garlic clove
• Salt and black pepper to taste

Mix together and coat your chosen meat or vegetables before grilling, roasting or barbecuing.

For a stronger flavour, allow chicken or lamb to marinate in the refrigerator before cooking.

Herbes de Provence Focaccia

Herbes de Provence also works particularly well through savoury breads.

Prepare your favourite focaccia dough, then before baking drizzle generously with olive oil and sprinkle with Herbes de Provence and a little coarse salt.

For extra flavour, add sliced olives, cherry tomatoes, caramelised onion or roasted garlic before baking.

Easy Herbed Vinaigrette

For a quick French-inspired dressing, combine:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Herbes de Provence
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Whisk together and use over leafy salads, roasted vegetables, grain salads or as a light marinade.

Kitchen Tips

For roasted meats and vegetables, gently rub the dried herbs between your fingers as you add them. This can help release more of their natural aroma.

For soups, sauces, casseroles and stews, add Herbes de Provence earlier in the cooking process so the herbs have time to soften and infuse through the dish.

When using it as a dry seasoning, start with around 1–2 teaspoons per 500g of meat or vegetables, then adjust according to taste.

Pair it with garlic, lemon, olive oil, tomato, Dijon mustard or butter for an easy French and Mediterranean-inspired flavour base.

A dependable pantry blend for anyone looking for an aromatic, savoury mix that can move easily between French-inspired recipes and everyday cooking.