Herbes Essentielles Françaises

This collection gathers the herbs at the heart of French cooking. It includes classics such as thyme, rosemary, tarragon, chervil and marjoram, along with blends like herbes de Provence and bouquet garni that bring several herbs together in one mix.

French cooking leans on these herbs to build flavour in slow, simple dishes. Thyme and rosemary are woody and aromatic and stand up to long cooking. Tarragon is delicate with a mild anise note used in sauces and with chicken and fish. Chervil and chives are soft, fresh herbs added at the end. Herbes de Provence, a southern French mix, often includes thyme, savory, rosemary and oregano.

Use hardy herbs early in stews, roasts and braises so their flavour has time to develop, and stir delicate herbs in near serving. Dried herbs are concentrated, so use less than you would fresh. Store them in airtight jars away from light and heat.

Frequently asked questions

What is in herbes de Provence?

It is a southern French blend that usually includes thyme, savory, rosemary and oregano, sometimes with marjoram.

What is a bouquet garni?

It is a bundle of herbs, often thyme, bay and parsley, used to flavour stocks, soups and stews, then removed before serving.

When should I add these herbs?

Add woody herbs like thyme and rosemary early in cooking, and stir delicate herbs such as chervil in near the end.

How much dried herb should I use?

Dried herbs are concentrated, so use about a third of the fresh amount.