Thyme, Rosemary, Savory, Oregano, Marjoram.

This mixture of herbs flourishes in the hills of southern France during the hot summer months. Herbes de Provence is a useful addition to any dish from the Mediterranean region and is especially good in stews, with baked tomatoes or roast chicken, added to pizza toppings, or sprinkled over kabobs before broiling.

This herb blend originated in the Provence region in the south of France. At first, the term “herbes de Provence” described a general multipurpose mixture of herbs grown in the Provençal region during the summer. The blend grew in popularity and became a more defined herb mixture in the 1960s when Julia Child included a recipe for Poulet Sauté aux Herbes de Provence in her famous cookbook Mastering the Art of French Cooking. Child is credited with defining the mixture and adding it to the culinary lexicon of chefs all over the world. []