But it made me laugh all the same! Note the tag versus the label. The lady next to me in the spice aisle watched me like I was nuts while I took the picture, but it was totally worth it. While they do have many of the same ingredients, this wasn’t the ratio I was looking for. Even if they look the same, and especially once you’re a bit more familiar, you can certainly tell by the aroma when you open the jar.
Also, my Aunt Cathy, The Herb Lady, saw my post about Herbes de Provence yesterday and had this HDP origin story from a friend (and a bit of advice!) to add:
Napoleon was on one of his “trips” (aka attempts to conquer) when he stopped overnight at a hotel in Provence. The owners and chefs were worried about trying to make a meal worthy of this great personage. After much thought and preparation, the chefs presented Napoleon with a meal. He declared it the finest he had ever eaten. He inquired on what the seasoned the food with. The reply was “Why Herbes of Provence!” The hillsides of Provence had provided the people and cooks of the area with an array of herbs for centuries. Each chef or cook had their preferred blend of herbs. Herbes de Provence are a mix of something robust (rosemary), anise/licorice (chervil or anise), and an anchor herb (thyme). Lavender is an Americanized addition but was also used by the French.
When making your own blends, use Thyme to anchor the blend. You will see it listed in most blends because if forms the basis of a good blend. FYI in France they prefer Marjoram instead of Oregano. Marjoram lacks the bite of Oregano, instead having a citrus back note.