Herbes de Provence

Herbes de Provence, a classic French herb blend

Herbes de Provence brings the aroma of southern France to the plate – a classic that has shaped every Mediterranean kitchen for generations. The blend unites the typical herbs of Provence: thyme, rosemary, basil, savory, sage and marjoram. Made and packed in our workshop in Klingenberg am Main.

How to use

A French herb seasoning for chicken, lamb, roasts and Mediterranean fish. Also in stews, soups, salad dressings, focaccia, herb baguette and roast vegetables. Classically in ratatouille and bouillabaisse. Mixed with olive oil and garlic it makes a quick marinade.

Important: when frying or roasting, sweat the herbs along briefly – this activates the essential oils and unfolds the full herb aroma.

Recipe: Provence roast vegetables

A simple dish that puts the herb blend centre stage.

Ingredients for 4:

• 2 aubergines, 2 courgettes, 2 peppers
• 4 tomatoes
• 4 tbsp olive oil
• 2 tbsp herbes de Provence
• 2 garlic cloves, crushed
• fleur de sel to taste

Method: Cut the vegetables into pieces and toss with olive oil, herbes de Provence, garlic and a pinch of fleur de sel. Roast on a baking tray for 35 minutes at 200 °C. Serve with fresh basil.

Why these Herbes de Provence? The six air-dried herbs give the balanced, sun-warm Provence aroma that single herbs alone can't reach.

What's in it?

Six classic herbs of Provence: thyme and rosemary for the resinous-savoury base, basil and marjoram for the mild sweetness, sage for depth and wild savory (sariette) for the peppery note.

At a glance

• A French herb blend with six Mediterranean herbs
• Air-dried, balanced Provence aroma
• For chicken, lamb, roast vegetables, ratatouille and bouillabaisse
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Salt finish: fleur de sel. For a pepper accent: fresh pepper fermented with sea salt. For a Mediterranean vinaigrette: herb spiced salt and Gewürzamt house vinegar Churfranken. For French cooking: Franz Keller's grapeseed oil. More in the spice blends.

Frequently asked questions

Which herbs are included?
Thyme, rosemary, basil, savory (sariette), sage and marjoram – the classic six herbs of Provence.

How do I store herbes de Provence?
Dry, dark and well sealed, then the aroma keeps for a long time. Reseal the tin straight after use so the essential oils don't escape.

How do I dose herbes de Provence?
1 to 2 tsp per 4 portions of vegetables or meat. When frying or roasting, sweat them along briefly – this activates the essential oils.

When do I add the herbs?
For braised dishes cook them in from the start, for salads and dressings towards the end.