A Taste of France Spice Set

Herbes de Provence Collection

Transport your kitchen to the sun-drenched hillsides of Provence with this curated collection of aromatic herbs that form the backbone of French cuisine, from rustic countryside bistros to elegant Parisian tables.

Rosemary

This pine-scented herb is essential for roasted lamb, chicken, and potatoes. Its robust, woodsy flavor withstands long cooking times in braises and stews.

Thyme

The workhorse of French cooking. Earthy & herbaceous notes enhance everything from bouquet garni to coq au vin. A key ingredient in stocks and sauces.

Tarragon

With its delicate anise flavor, tarragon is the soul of béarnaise sauce and transforms simple chicken, fish and egg dishes into French classics.

Bay Leaves

These aromatic leaves add depth of flavour with warm, woodsy notes and a subtle sweetness to slow-cooked dishes from bouillabaisse to daube provençale. Essential for stocks and braises.

Summer Savory

Called "the bean herb" in France, this peppery, thyme-like herb elevates legume dishes, pairs beautifully with grilled meats and roasted vegetables. Essential in Herbes de Provence.

Lavender

A hallmark of southern French cooking. Add floral elegance to roasted meats and Provençal desserts. Its sweet, perfumed notes complement lamb and duck while transforming short- breads & crème brûlée.

Combine rosemary, summer savory, and thyme with olive oil and brush over chicken or fish before roasting or grilling. Thyme, summer savory, rosemary, and lavender are key ingredients in herbes de provence, which can be used as a dry rub on chicken or fish, or to flavour your pizza and pasta sauces. Toss these herbs with root vegetables and olive oil before roasting.