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Organic Herbes de Provence

Herbes de Provence (Provencal herbs) is a mixture of dried herbs from Provence France, invented in the 1970s. The mixture typically contains savory, fennel, basil, and thyme flowers and other herbs, varying in proportion according to the manufacturer. Thyme usually dominates the taste produced by the herb mixture. Lavender is only added in American mixes but is not used in French traditional mixes.

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Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.

Provencal cuisine has traditionally used many herbs, which were often characterized collectively as "herbes de Provence," but not in standard combinations, and not sold as a mixture. In the 1970s standard mixtures were formulated by spice wholesalers, including notably Ducros in France (now part of McCormick & Company).

Organic production fosters cycling of resources, promotes ecological balance, and conserves biodiversity. The U.S. Department of Agriculture's National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. Organic farming excludes or strictly limits the use of manufactured fertilizers, pesticides (which include herbicides, insecticides and fungicides), plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms.

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