- Rub on proteins (especially chicken) before braising or baking
- Sprinkle over fresh tomatoes with good olive oil and bake, then eat with crusty bread
- Coat potatoes in a mixture of olive oil and salt, then add herbs and bake or pan-fry
- Tomatoes Provençal
- Ratatouille with Herbes de Provence, Cinnamon & Cloves
We work with a cooperative of farmers who cultivate organic heirloom herbs in Provence. They grow four types of herbs: savory, thyme, oregano and rosemary.
- Herbes de Provence
This is by far the best Herbes de Provence I’ve ever had.
This blend of herbs for Herbs de Provence is absolutely perfect. I wouldn't change a thing. Not one herb overpowers the other, they work in harmony.
This was a gift to a friend who is French. He loves the spice.
I love the spices from Burlap & Barrel! They really are a step above most store bought spices and the variety is amazing. I especially like the blends- used the Herbes de Provence on roasted carrots and potatoes - added a real pop.
This is incredible. I’ve used Herbes de Provence before but not like this. So fresh and authentic. Reminds me of restaurants in Lyon with small potatoes and steak plus morel mushrooms. This brought back memories. Highly recommended.