<Tr> <Td> "</Td> <Td>... the famous mixtures of herbes de Provence...were unknown to my Provençal grandmothers, who used, individually and with discernment, thyme, rosemary and savory gathered in the countryside . </Td> <Td>" </Td> </Tr> <P> Provençal cuisine has traditionally used many herbs which were often characterized collectively as herbes de Provence, but not in specific combinations, and not sold as a mixture . It was in the 1970s that homogenised mixtures were formulated by spice wholesalers, including notably Ducros in France (now part of McCormick & Company). </P> <P> These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs . In the North American market, lavender leaves are also typically included (perhaps due to American association of Provence with its fields of lavender), though lavender does not appear in the recipes in Jean - Baptiste Reboul's 1910 compendium of Provençal cooking . </P> <P> As the name herbes de Provence is generic, and does not have Protected Geographical Status, there is no guarantee that any herb mixture on the market actually comes from Provence; indeed, the vast majority of these blends come from central and eastern Europe, North Africa, and China . Herbes de Provence are often sold in larger bags than other herbs, and the price in Provence is considerably lower than for other herbs . </P>

What kind of herbs are in herbes de provence
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