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Western Europe
French Provençal
The sun-drenched flavours of southern France
$32 / box
4 spices · 2oz each
Herbes de ProvenceTarragonFrench ThymeVadouvan
The sun-drenched flavours of southern France
Provence is where French cuisine gets its soul. The cooking of the south is looser, sunnier, and more aromatic than Parisian haute cuisine, shaped by olive groves, lavender fields, and the heat of the Mediterranean. These four blends bring that spirit into your kitchen.
The definitive Southern French herb blend, a fragrant mixture of dried thyme, rosemary, savory, marjoram, and lavender that perfumes the entire kitchen the moment it hits hot oil. There is no more evocative smell in French cooking.
The king of French herbs. Tarragon's distinctive anise flavour is the backbone of béarnaise sauce, fines herbes, and French chicken dishes. Deeply beloved in France in a way it is not quite matched anywhere else in the world.
Thyme from the garrigue, the wild scrubland of Provence. More intense and slightly more floral than standard thyme. Used in bouquet garni, slow braises, and the foundational flavour of countless French sauces.
French curry. When French colonists encountered Indian spices in Pondicherry, they adapted them to French tastes, adding shallots and garlic to traditional masala blends. The result is a deeply savoury, mildly spiced blend that is uniquely French.
The simplest and most celebrated French recipe, a whole roasted chicken rubbed generously with Herbes de Provence and garlic. Proof that the best cooking needs very little.
Heat oven to 425°F. Mix butter with Herbes de Provence and French Thyme.
Loosen the skin over the breast and push herb butter underneath.
Rub the whole bird with olive oil, salt, pepper, and remaining herbs.
Stuff the cavity with garlic and lemon halves.
Roast for 1 hour 15 minutes until juices run clear. Rest 15 minutes before carving.
Herbes de Provence did not exist as a formal blend until the 1970s, when Julia Child and other food writers began popularising Provençal cooking in America. The French themselves simply called these herbs by individual name. It was the American love of convenience that turned them into a single unified blend.