Manufacturer: Bulk Foods Inc.

Ingredients: Fennel Seeds, Thyme, Dried Basil, Rosemary, Oregano, Dried Savory, Marjoram, Lavender Buds, Canola Oil, Natural Flavors. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.

  • This seasoning is a blend of eight herbs including Fennel Seed, Rosemary, Thyme, Basil, Oregano, Savory, Marjoram, and Lavender buds. Use this classic seasoning on chicken, fish, lamb, pork or beef. Herbes de Provence also makes a great seasoning for potatoes, soups, pasta, vegetables or as a topping on rolls, bagels and pizza. Flavorful in dipping oils.
  • Recipe: Poulet Provencal (Chicken of Provence)3 medium tomatoes (cut into wedges)
    1 large onion (cut into wedges)
    1 small jar kalamata olives
    4 fresh garlic cloves, minced
    2 tablespoons Herbes De Provence
    ½ teaspoon kosher flake salt (or sea salt)
    3-4lbs whole chicken (or equivalent)1-Rinse chicken; pat dry; rub it inside and out with the salt and Herbes De Provence. Place it in a bag; refrigerate overnight.

    2-Place chicken in a 9×13 pan. Arrange the onion and tomato wedges around the chicken; pour the kalamata juice over the vegetables. Bake at 400 covered for 45 minutes. Uncover and continue to bake another 45 minutes or until meat is fully cooked. 5 minutes before serving add olives. Serve with rice or potatoes covered with the vegetable and juices.