the.com/herbes de provence
The spice rack's way of making chicken sound like it summered in France
means A dried herb blend — typically thyme, rosemary, savory, marjoram, oregano, often with lavender — used to make ordinary roasted meats and vegetables taste like rustic French cooking.
from The name is French for 'herbs of Provence,' the sunbaked region in southeastern France where these herbs grow wild on hillsides. The specific packaged blend, though, is largely a 20th-century commercial invention for export and supermarket sale — French cooks traditionally used fresh herbs from the garden rather than a fixed jarred mix, so the tidy blend is as much marketing as tradition, even if the herbs themselves are genuinely regional.
- not actually french
- The blend was invented by american spice companies in the 1970s
- lavender controversy
- Real provence cooks think lavender in it is a tourist trap
- typical mix
- Thyme, rosemary, savory, oregano, sometimes marjoram and fennel seed
- one trick pony
- Works on literally everything roasted, which is the whole appeal