Herbes de Provence
Provençaalse kruiden · mixed Provençal herbs · mélange provençal
Herbes de Provence: what every chef needs to know
Herbes de Provence, a dry herb blend representing the typical fragrance of the Provençal garrigue. Classic composition: thyme, rosemary, oregano, marjoram, savory (sarriette). Optional: lavender (Provençal variant) or fennel seed. The ratio varies by producer: quality versions contain more thyme and rosemary; cheaper varieties bulk up with oregano and lavender. In commercial kitchens, used for marinades of lamb, chicken and fish, for tomato sauces and as a rub for grilled meat. Dried is more intense in flavour than fresh because of the concentration of essential oils.
Herbes de Provence: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Herb mixture with olive oil and garlic into a paste: rub onto lamb, chicken or fish before the grill.
Add when sautéing the base: dried herbs release their aroma into fat, not water.
Herbes de Provence: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Herbes de Provence: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried blend available year-round. Individual fresh herbs are seasonal (May–September).
Herbes de Provence: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Herbes de Provence
Should herbes de Provence contain lavender?
No: lavender is a modern Provençal marketing addition. Traditionally the blend does not contain lavender. In many authentic Provençal recipes lavender is considered disruptive in savoury dishes. Always check the label: a quality blend for the professional kitchen has thyme as the first ingredient, not lavender or oregano.
At what temperature should you store Herbes de Provence?
Store Herbes de Provence at Room temperature, dry and dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Herbes de Provence professionally?
The primary professional technique for Herbes de Provence is dry marinade (rub) at Cold, refrigerated for 2-12 hours mariafterting. Always verify core temperature with a calibrated probe thermometer.
Does Herbes de Provence contain allergens?
Herbes de Provence is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
When is Herbes de Provence in season?
Herbes de Provence is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
