Morton & Bassett Herbs from Provence (herbes de Provence) is an aromatic mixture of dried chervil, basil, rosemary, tarragon, garlic, lavender, marjoram, savory, thyme, and parsley. It originated in French cuisine, though the flavors pair well with many dishes. Provence is in the southeastern region of France, where summertime herbs are plentiful and used in daily cooking.

Origins
The term herbes de Provence originally described a multipurpose mixture of herbs grown in the Provençal region during the summer. The blend 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 and home cooks all over the world.

Elevate your dishes by incorporating Morton & Bassett Herbs from Provence in these ways:

• Season your meat or fish. Coat the meat in olive oil, season with kosher salt and herbes de Provence.
• Whisk herbes de Provence into soups, stews, sauces, and salad dressings.
• Sprinkle it onto the grill. Add a pinch or two of Herbs from Provence to the coals of your grill when they’re hot to infuse the smoke with flavor.
• Add one teaspoon to marinades or vinaigrette recipes.
• Sprinkle on tomato and fruit salads.
• And, it’s delicious as a dry rub on roasted chicken.

And, this herb blend is amazing in our Chicken Stoup Provencal recipe.