As summer turns to fall, we turn on our ovens. We break out the roasting pans that lay dormant from May to August and dust off our favorite roast chicken and root veggie casserole recipes. But just how will we season our chickens and casseroles (and fish, and turkey, and vegetables) this fall and winter? With Herbes de Provence, of course. What is it, exactly? Herbes de Provence [ERB-duh-proh-VAHNS] is a mixture of herbs typical of the Provence region in the south of France. It wasn’t commercially available as a ready-to-use blend under that name until the 1970’s, and the specific herbs used in the blend can vary, as cooks choose different herbs to suit their taste. The blend in this jar, created exclusively for us in Florida, is comprised of thyme, marjoram, savory, rosemary, basil, sage and lavender, creating a savory, aromatic seasoning that can be used in a multitude of preparations. So how, and when, can you use Herbes de Provence? It is usually added before or during cooking, often when oil is heating, which helps to draw out the aromatics and allow them to meld into the recipe. It lends a sense of elegance when roasted with vegetables, and provides a floral balance to savory roasted poultry or fish. And of course, what would the classic Chicken Provençal be without this Provençal-inspired seasoning? Our Herbes de Provence blend is packed in a wide-mouth jar, complete with a wooden spoon, so you can scoop as much as you need.