Herbs de Provence is a spice blend inspired by the agrarian region of southern France. While people in Provence use savory, rosemary, basil, thyme, and marjoram, then don’t necessarily use them all at once. The spice industry made that possible.
When you see luxurious fields of lavender growing in late summer (Northern Hemisphere), chances are those shots were taken in Provence. When you live in a place that beautiful, you can pick the herbs you want, fresh! Provence is also known for growing olives, grapes for wine, wheat, and a host of vegetables. The food is more “Mediterranean” than up north in Paris: vegetables, beans, cheese, fish, and fermented foods like anchovies and olives, make up a lot of Provençal cuisine. Sheep and beef, if they are used, are not the main focus.
Herbs de Provence blend: parsley (red bowl), thyme (orange bowl), basil (yellow bowl), marjoram (green bowl), tarragon leaves (turquoise blue bowl), savory (dark blue bowl), chervil another species of parsley (large white cup), dried crushed rosemary (small white cup). Some variations use garlic and lavender as well. [Personally I am more familiar with lavender uses in tea, desserts and bath products than main courses. But this blend is flexible and has many many versions.]
Used in: Soups, stews, sauces, and any long-cooking dishes. All those herbs need to blend together and create magic and make your house ‘smell like Grandma’s’.
Other uses: Sprinkling on all kinds of salads, livening up cream-based condensed soup, livening up mashed potatoes, adding to a bruschetta spread, dry rubs on chicken or a roast, sprinkled on fish before baking, deviled eggs, infusing olive oil for richer flavor, making a dipping sauce for crusty fresh bread.