FREE...Get 1 Free Packet of 8 Cross-Cut "Herbs of Provence"...With any Table Linens Purchase. Each packet can season up to 10 French Cooking Recipies...As Described Below.

The 8 Herbs of Provence: Thyme, Rosemary, Savory, Marjoram, Oregano, Basil, Lavender,   Tarragon are blended to provide an exquisite taste that reflects the Overall Herbal Taste of Provence Cooked Meals of Roasted Meats, Vegetables, Stews and Soups.

The Story of Cross-Cut Herbs of Provence...

In a sunlit field in Provence, a farmer deftly harvests thyme, rosemary, and lavender under the golden afternoon glow. The herbs are carefully cross-cut — a technique that ensures each leaf and stem retains its essential oils. This meticulous process, passed down through generations, locks in the intense aromas and flavors unique to the region. As the herbs dry, their cross-cut surfaces protect the oils from escaping, preserving the essence of Provence Herbs Taste for months or even years.

When these cross-cut herbs are prepared for cooking, the magic begins. A few sprigs placed in a mortar, combined with a pestle's gentle grind, releases a cascade of earthy, floral, and citrusy notes. The scents transform a humble kitchen into a Provençal haven. Cross-cut herbs, unlike their coarsely chopped and powdered counterparts, hold their potency longer, ensuring every dish bursts with fresh flavor.

Why Cross-Cut Herbs Lock in Flavor?

The cross-cut technique creates uniform, sealed edges that reduce oxidation, preserving the essential oils that give herbs their signature flavors. When gently ground or crumbled before cooking, these oils are released at their peak, infusing dishes with vibrant aromas and tastes. The herbs' longevity also makes them a pantry staple for French cooking enthusiasts.

See 10 Classic Herbs Provence Recipies below prepared by Celebrity Chefs!

1. Herbes de Provence Roast Chicken (Poulet Rôti)

Serves: 4

Prep Time: 15 min
Cook Time: 90 min

Ingredients:

• 1 whole chicken (4–5 lbs)

• 3 tbsp olive oil

• 3 tbsp Herbs of Provence

• 6 garlic cloves, crushed

• 1 lemon, halved

• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Rub chicken inside and out with olive oil, Herbs of Provence, garlic, salt, and pepper.

3. Stuff cavity with lemon halves.

4. Roast in oven for 75–90 minutes, basting occasionally.

5. Let rest 10 minutes before carving.

2. Provençal Beef Stew (Daube de Boeuf)

Serves: 6
Prep Time: 30 min
Cook Time: 4–6 hours

Ingredients:

• 2½ lbs beef chuck, cubed

• 1 bottle red wine

• 2 onions, sliced

• 3 carrots, peeled & sliced

• 4 cloves garlic

• 2 tbsp tomato paste

• 2 tbsp olive oil

• 2 tbsp Herbs of Provence

• Salt, pepper to taste

Instructions:

1. Marinate beef in wine, garlic, Herbs of Provence overnight.

2. Sauté onions and carrots in oil. Add beef, marinade, tomato paste.

3. Simmer on low for 4–6 hours until tender.

4. Serve with crusty bread or mashed potatoes.

3. Ratatouille Niçoise

Serves: 6
Prep Time: 20 min
Cook Time: 45 min

Ingredients:

• 2 zucchini, chopped

• 1 eggplant, diced

• 1 red pepper, sliced

• 1 onion, sliced

• 3 tomatoes, chopped

• 4 tbsp olive oil

• 1 tbsp Herbs of Provence

• Salt and pepper

Instructions:

1. In large pot, heat olive oil. Sauté onion and pepper 5 min.

2. Add zucchini and eggplant, cook 10 min.

3. Stir in tomatoes and Herbs of Provence. Simmer 30 min.

4. Serve warm or cold with crusty bread.

4. Herb-Crusted Leg of Lamb (Gigot d’Agneau)

Serves: 6–8
Prep Time: 20 min
Cook Time: 90 min

Ingredients:

• 5–6 lb leg of lamb

• 1/4 cup Dijon mustard

• 3 tbsp Herbs of Provence

• 6 garlic cloves, minced

• Salt and black pepper

Instructions:

1. Preheat oven to 400°F (200°C).

2. Rub lamb with mustard, Herbs of Provence, garlic, salt & pepper.

3. Roast for 1½ hours or until 135°F internal temp (medium rare).

4. Rest 15 minutes before slicing.

5. Trout en Papillote (Truite aux Herbes)

Serves: 2
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

• 2 whole trout, cleaned

• 1 lemon, sliced

• 2 tbsp butter

• 2 tbsp Herbs of Provence

• Salt and pepper

• Parchment paper or foil

Instructions:

1. Preheat oven to 375°F (190°C).

2. Place each trout on a parchment square. Season with herbs, lemon slices, butter.

3. Fold and seal. Bake 20 min.

4. Serve in parchment for dramatic presentation.

6. Lavender Chicken Thighs (Poulet à la Lavande)

Serves: 4
Prep Time: 15 min
Cook Time: 40 min

Ingredients:

• 4 chicken thighs

• 3 tbsp olive oil

• 2 tbsp Herbs of Provence (ensure lavender is in mix)

• Juice of ½ lemon

• Salt and pepper

Instructions:

1. Marinate chicken in oil, lemon, and herbs for 1 hour.

2. Sear thighs in skillet, skin-side down, until browned.

3. Bake at 375°F for 30–40 minutes.

4. Serve with herbed rice or roasted potatoes.

7. White Bean Cassoulet (Cassoulet Provençal)

Serves: 6
Prep Time: 30 min
Cook Time: 2.5 hours

Ingredients:

• 1 lb white beans, soaked overnight

• 4 duck legs or chicken thighs

• 4 garlic sausages

• 1 onion, chopped

• 1 can diced tomatoes

• 2 tbsp duck fat or olive oil

• 2 tbsp Herbs of Provence

Instructions:

1. Brown meats in oil. Remove.

2. Sauté onion, add tomatoes, beans, herbs.

3. Add back meats. Simmer covered 2 hrs.

4. Bake uncovered 30 min until top browns.

8. Tian de Légumes

Serves: 6
Prep Time: 20 min
Cook Time: 50 min

Ingredients:

• 2 zucchini, sliced

• 2 eggplant, sliced

• 3 tomatoes, sliced

• 1 red onion, sliced

• 2 tbsp olive oil

• 1 tbsp Herbs of Provence

• Salt and pepper

Instructions:

1. Layer vegetables vertically in baking dish.

2. Drizzle with olive oil, sprinkle herbs, salt & pepper.

3. Bake at 375°F for 50 minutes until caramelized.

4. Serve warm or room temp.

9. Lemon-Herb Chicken Breasts

Serves: 2
Prep Time: 10 min
Cook Time: 25 min

Ingredients:

• 2 chicken breasts

• Juice of 1 lemon

• 2 tbsp olive oil

• 2 tbsp Herbs of Provence

• 2 garlic cloves, minced

10. Quiche Provençale

Serves: 6
Prep Time: 15 min
Cook Time: 40 min

Ingredients:

• 1 pie crust

• 4 eggs

• 1 cup cream or milk

• 1/2 cup grated Gruyère or goat cheese

• 1 tomato, sliced

• 1/4 cup olives

• 1 onion, caramelized

• 1 tbsp Herbs of Provence

Instructions:

1. Preheat oven to 375°F. Pre-bake crust 10 min.

2. Whisk eggs, cream, herbs. Stir in onion and cheese.

3. Pour into crust. Top with tomato and olives.

4. Bake 35–40 min until set. Cool slightly before serving.