The Heritage Table: Cooking with Herbs de Provence with Lavender Seasoning

Step into the sun-drenched hills of southern France with our handcrafted Herbs de Provence with Lavender blend from Oak City Spice Blends. This aromatic mix—featuring basil, marjoram, oregano, rosemary, thyme, and culinary lavender—captures the essence of Provençal herb gardens, rustic kitchens, and centuries-old cooking traditions.

In this post, we explore four recipes inspired by historical French cookery—from monastic bean stews to the poultry dishes of medieval Paris. Each recipe has been adapted for the modern cook while staying true to the heart of traditional French cuisine. Whether you’re roasting root vegetables or baking a herb-infused flatbread, this seasoning evokes the legacy of a region where herbs were more than flavor—they were culture.

Poulet aux Herbes (Herbed Roast Chicken)

Inspired by poultry cookery in Le Ménagier de Paris (c. 1393), this roast honors the long-standing French tradition of seasoning fowl with fresh and dried herbs. In noble and rural homes alike, herbs were used to enhance poultry with both flavor and medicinal benefits.

Ingredients:

• 1 whole chicken (3–4 lbs)

• 2 tbsp Herbs de Provence with Lavender

• 2 tbsp olive oil or softened butter

• 1 tsp salt

• Juice of ½ lemon (optional)

• 4 garlic cloves, crushed

Instructions:

1. Preheat oven to 400°F.

2. Rub the chicken with oil or butter and coat evenly with the seasoning, salt, and crushed garlic.

3. Roast for 1 hour and 15 minutes, or until juices run clear.

4. Optional: Drizzle with lemon juice just before serving.

   

   
   

Lavender & Herb White Bean Stew

This hearty stew reflects the simple, nourishing meals of French monasteries between the 12th and 15th centuries. Beans were a primary source of protein in monastic diets, and garden herbs were used for both taste and wellness.

Ingredients:

• 2 cups cooked white beans (or 1 can, drained)

• 1 onion, diced

• 1 tbsp Herbs de Provence with Lavender

• 1 tbsp olive oil

• 2 cups vegetable broth

• Salt to taste

Instructions:

1. Sauté the onion in olive oil until soft.

2. Add the beans, broth, and seasoning. Simmer for 20 minutes.

3. Mash a few beans for a creamy texture. Serve with rustic bread.

   
   

   

   
   

Rustic Herb Flatbread (Tarte aux Herbes)

Early flatbreads like this evolved into the modern fougasse of Provence. With Italian and French influence during the 13th century and beyond, these herb breads were often baked in communal ovens using leftover dough and local herbs.

Ingredients:

• 1 cup warm water

• 2 cups all-purpose flour

• 2 tbsp olive oil

• 1½ tsp salt

• 1 tbsp Herbs de Provence with Lavender

Instructions:

1. Mix flour, salt, oil, and water into a soft dough.

2. Knead for 5 minutes and let rise for 1 hour.

3. Shape into a flat oval and place on a baking sheet.

4. Brush with olive oil and sprinkle generously with Herbs de Provence with Lavender.

5. Bake at 425°F for 20 minutes.

   

   
   

Roasted Root Vegetables with Herbs de Provence

Medieval French diets relied heavily on root vegetables during winter and fasting periods. Preserved summer herbs—like rosemary and thyme—were used to flavor hearty vegetable dishes cooked at the hearth.

Ingredients:

• 2 carrots, 2 parsnips, 1 turnip, 1 red onion (or mix of your choice)

• 2 tbsp olive oil

• 1 tbsp Herbs de Provence with Lavender

• Salt to taste

Instructions:

1. Peel and chop vegetables into large chunks.

2. Toss with olive oil and seasoning.

3. Spread on a baking sheet and roast at 425°F for 30–35 minutes, or until golden and tender.

Spice Significance:

Lavender, though often associated with fragrance and medicine, has a long-standing culinary tradition in southern France. Used in moderation, it brings a floral elegance that complements stronger herbs like rosemary and thyme. By incorporating it into this seasoning, Oak City Spice Blends celebrates the culinary heritage of Provence, where herb gardens were planted as much for healing as for feasting.