What are herbes de Provence?
Herbes de Provence is the dried herb blend named after the region of south-eastern France where these plants grow wild on dry, sunlit hills above the Mediterranean. Country people gathered thyme, marjoram, rosemary and fennel and dried them for winter; the ready-made commercial blend appeared in the 1970s and then spread around the world. It is not tied to a single dish but is the signature of Provencal cooking in roast chicken, ratatouille, Mediterranean fish, lamb and oven-roasted tomatoes.
In Egypt, Iraq, the Levant and the Gulf, professional and home cooks use it on grilled chicken and fish, oven potatoes and salad dressings. In spirit it is close to Levantine zaatar, but softer and more floral thanks to fennel and lavender.
Composition and the role of each ingredient
- Thyme: the backbone of the blend, warm and woody.
- Marjoram: softness and sweetness that tempers the thyme.
- Rosemary: a strong piney note for meats and potatoes.
- Oregano and savory: peppery Mediterranean depth.
- Fennel seed: a light aniseed touch that sets the French blend apart from the Italian.
- Lavender: added in a very small proportion in the "American" version of the blend and largely absent from most original French mixes; a little lends a floral perfume, while too much makes a dish taste of soap.
- Occasional additions: sage, ground bay leaf, tarragon.
Thyme, marjoram, oregano and rosemary make up most of the weight, with lavender and fennel as accents. Sheikh Al-Attareen keeps its exact ratios confidential.
| Variant | Character | Best use |
|---|---|---|
| French Herbes de Provence | Soft, fragrant Mediterranean herb blend of thyme, marjoram and rosemary with a touch of fennel and lavender | Roast chicken, baked fish, roasted vegetables, ratatouille, olive oil marinades |
How to recognise a good blend
The quality of herbes de Provence is the quality of its dried herbs: the natural grey-green of thyme and rosemary rather than faded brown, and an immediate aroma when rubbed. Watch for these points:
- Leaves, not dust: evenly rubbed herbs are better than a fine powder, which loses its oils quickly.
- Few stems: the European Spice Association (ESA) quality minima and ISO 6754 for dried thyme set limits for stems, foreign matter, total ash and acid-insoluble ash.
- Volatile oil: good thyme typically carries at least about 1 ml/100 g of volatile oil, the source of its aroma.
- Moisture: no more than 10 to 12 % for dried herbs.
- Restrained lavender: if lavender dominates when you open the jar, the blend is unbalanced.
- No salt or colouring: an authentic blend is herbs only; salt is added in the kitchen.
How to use it: Provencal roast chicken
- Mix two tablespoons (about 8 g) of herbes de Provence with four tablespoons of olive oil, the juice of a lemon, three crushed garlic cloves, salt and black pepper.
- Rub a whole chicken (about 1.5 kg) with the mixture, outside and under the skin, and refrigerate for two hours to overnight.
- Arrange potatoes, onions and cherry tomatoes in a tray, set the chicken on top and pour over any remaining marinade.
- Roast at 200 °C for about an hour and a quarter, until the skin is golden and the juices run clear.
- Rest the chicken for ten minutes before carving and serve with the roasted vegetables.
Dosage guide: one tablespoon (4 to 5 g) per kilogram of meat, chicken or fish. Three other uses: mix with olive oil to brush fish before grilling; sprinkle over halved tomatoes and roast with garlic; blend into soft butter for baguette or grilled corn.
Storage and shelf life
Keep the blend in an opaque airtight jar away from light and heat, as light fades its colour quickly. It holds peak aroma for about six months after opening and remains usable for up to a year. Use a dry spoon and keep the jar away from cooking steam.
The Sheikh Al-Attareen range
- French Herbes de Provence
Sheikh Al-Attareen selects thyme, marjoram and rosemary from trusted Mediterranean and Egyptian farms and lavender from food-grade sources, and checks each lot in its Mansoura laboratory for colour, moisture, stem content and foreign matter before rubbing, blending and packing in opaque containers. The blend is available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through the online store.
Frequently asked questions
How do herbes de Provence differ from Italian seasoning?
Both share thyme, oregano and rosemary, but the French blend adds fennel, marjoram and a hint of lavender for a softer, more floral character, while the Italian blend is led by oregano and basil.
Does the blend contain lavender?
The Sheikh Al-Attareen version contains a very light touch of culinary lavender, enough for balance without overpowering the dish.
Is it suitable for fish?
Yes. It is one of the best blends for white fish and salmon with olive oil and lemon.
When should I add it during cooking?
At the start of cooking or in the marinade, so that heat and fat release the oils; a small pinch at the end adds aroma.