Herbes de Provence


Preparation info
  • Makes About

    1¼ Cups

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Herbs and spices are the very soul of Provençal cooking. As you drive through this sunny corner of southwestern France, you see purple fields of fresh lavender and shrub-size bushes of rosemary growing everywhere. The fennel is so abundant it grows wild by the side of the road. Sometimes these herbs are used fresh, by themselves, but more often they’re dried and mixed to make a perfumed blend called Herbes de Provence.

The formula varies from region to regio