Our Herbes de Provence salt is not only exotic and intriguing but totally user-friendly and impressive! It makes a fantastic seasoning when applied to meats and seafood before cooking, but because of the addition of Guerande salt and included bottle top grinder – it can also be used as a finishing salt! Grind it over fresh salads, crudites, sliced meats, and pasta dishes. The possibilities are endless here, and we can’t wait to dive into them with you.

Let’s start with a little background on the Herbes de Provence blend… This dried herbal mix hails from the Provence region of southeast France. The Lafayette Spices mix includes five herbs, each with its own distinct flavor profile and importance to the blend: Savory, Marjoram, Rosemary, Thyme, and Oregano. Each herb is picked at its absolute peak of flavor and slowly air dried – this process achieves a flavor and color that is second to none.

The blend is considered one of France's youngest herb mixtures – after staples like Bouquet Garni and Fines Herbes. The term has only been around since the ’70s and was popularized by Julia Child! The mixture itself can include many different iterations of herbs – and can be either fresh or dried. The blend can include thyme, marjoram, oregano, rosemary, basil, chervil, tarragon, lovage, savory, sage, bay leaf, and fennel. Some mixtures outside of France include Lavender because it was an excellent selling point to tourists who couldn’t picture a Provincial herb blend without it!

Because of the salt and adding the grinder top to the traditional herb mixture, this intense blend can also be used as a finishing spice. We think it would be particularly delectable when ground over fresh vegetable crudité or even a hearty winter kale salad. It would be the perfect garnish for slices of burrata or mozzarella. Think outside the box with this one! Whether you cook with it or use it as a finishing spice, you are bound to create lasting culinary memories!