Herbs de Provence and poultry seasoning are both herb blends used to flavor meat, but they are not exactly the same. While there is some overlap in ingredients, herbs de Provence is a French herb blend that is used more broadly, while poultry seasoning is an American blend specifically designed for poultry.
What is Herbs de Provence?
Herbs de Provence originated in the Provence region of southeast France. It’s a blend of dried herbs that are common in Provencal cooking.
There are many variations, but classic herbs de Provence contains some combination of the following herbs:
- Savory
- Thyme
- Rosemary
- Oregano
- Basil
- Lavender
- Fennel
- Marjoram
- Tarragon
- Mint
The blend often highlights savory, thyme, rosemary, and oregano. Lavender and fennel provide subtle floral and licorice notes.
Herbs de Provence has a warm, aromatic flavor profile. It brings complexity and depth of flavor to grilled meats, stews, soups, and tomato sauces. It also works nicely with vegetables like mushrooms, eggplant, and zucchini.
What is Poultry Seasoning?
Poultry seasoning is an American spice blend designed specifically to flavor poultry dishes. It was originally developed to enhance the flavor of chicken and turkey.
Poultry seasoning typically contains:
- Thyme
- Sage
- Rosemary
- Marjoram
- Nutmeg
- Black pepper
Some spice brands will also add ingredients like garlic powder, celery seed, savory, and oregano. The ingredients work together to create a blend that complements and brings out the flavor of poultry.
The thyme, sage, marjoram, and rosemary provide an herbal backbone. Nutmeg and black pepper add hints of spice. Overall, poultry seasoning has a woodsy, mildly spicy profile that pairs well with chicken and turkey.
How are Herbs de Provence and Poultry Seasoning Alike?
There are a few herbs found in both blends:
- Thyme – Thyme is included in nearly all variations of herbs de Provence and poultry seasoning. It has lemon and pine notes that season meat well.
- Rosemary – The piney, slightly peppery flavor of rosemary is perfect with roasted poultry and grilled meats.
- Marjoram – Sweet, woodsy marjoram shows up in many herbal blends and pairs nicely with thyme.
- Oregano – In small amounts, the bright, aromatic flavor of oregano works well for seasoning meats.
These four herbs form the backbone of both seasoning blends and tie them together. So there is definitely some overlap in ingredients and flavor profiles.
How are the Blends Different?
While herbs de Provence and poultry seasoning share some herbs, they have some notable differences:
| Herbs de Provence | Poultry Seasoning |
|---|---|
| – French herb blend | – American herb blend |
| – Uses a wider variety of herbs like lavender, fennel, basil | – Focuses on thyme, sage, rosemary, marjoram |
| – Pairs well with grilled meats, stews, roasted vegetables | – Specifically designed for poultry dishes |
| – Subtle anise and licorice notes | – Nutmeg and black pepper add spice |
| – More floral, complex | – Woodsy and warming |
The key differences come down to the flavor profile and uses:
- Herbs de Provence features a wider variety of herbs that creates a more floral, nuanced blend used to season many dishes.
- Poultry seasoning relies on thyme, sage, marjoram, and rosemary to create a woodsy, savory blend designed specifically for chicken and turkey.
Can They Be Used Interchangeably?
Herbs de Provence and poultry seasoning can be used interchangeably in some dishes thanks to their shared ingredients. For example, both would pair well with a simple chicken breast or leg quarter recipe. However, there are some dishes that are better suited to one blend over the other.
Herbs de Provence shines on meat like lamb and beef since poultry seasoning can overwhelm their flavor. The lavender and fennel also give herbs de Provence more range for seasoning vegetables and pasta dishes.
Meanwhile, poultry seasoning is tailored specifically for chicken and turkey. The nutmeg and black pepper give it unique seasoning powers ideal for holiday birds. It can overpower more delicately flavored fish and vegetables.
Tips for Cooking with Herbs de Provence and Poultry Seasoning
Here are some tips for getting the most flavor out of herbs de Provence and poultry seasoning:
- Add them early – For the most flavor integration, season meat and vegetables with the blends before cooking. This allows time for the seasonings to soak in.
- Rub on meat – Coat meat with a light layer of oil and then rub the dried herbs in so they stick. This crust gives great flavor.
- Sprinkle in oil – Adding the herbs to oil before sautéing onions/garlic infuses the cooking oil with flavor.
- Use sparingly – A little goes a long way since these blends are intensely flavored. Start with 1/2 tsp per pound of meat or per 4 servings of vegetables.
- Combine with other herbs – Both blends combine well with fresh herbs like parsley, basil, dill, and chives.
- Make a compound butter – Blend the herbs into softened butter then chill to use as a garnish for meats and vegetables.
Popular Herbs de Provence Recipe Ideas
Here are some recipe ideas that showcase herbs de Provence:
Herbs de Provence Chicken
Coat chicken pieces with oil then sprinkle generously with herbs de Provence. Roast until chicken skin is browned and crispy.
Herbs de Provence Rack of Lamb
Rub a prepared rack of lamb with herbs de Provence before roasting or grilling. The blend complements the rich lamb flavor.
Herbs de Provence Vegetables
Toss vegetables like zucchini, eggplant, and tomatoes with oil and herbs de Provence. Roast at a high heat until caramelized.
Herbs de Provence Compound Butter
Blend herbs de Provence into soft butter. Chill into a log and slice to top grilled steak, chicken, fish, and vegetables.
Herbs de Provence Pizza
Sprinkle a pizza crust with herbs de Provence before adding toppings. Or add it to pizza sauce for an herbal kick.
Popular Poultry Seasoning Recipe Ideas
Here are recipe ideas that highlight poultry seasoning:
Poultry Seasoning Roast Turkey
Coat the turkey skin and underside with softened butter seasoned with poultry seasoning. Roast until the skin is beautifully browned.
Poultry Seasoning Roast Chicken
Rub poultry seasoning under the skin and over the skin of a whole roast chicken. Roast until fully cooked and caramelized.
Poultry Seasoning Chicken Soup
Add poultry seasoning to the broth when making chicken soup or chicken noodle soup. Simmer so the herb flavors infuse.
Poultry Seasoning Chicken Thighs
Marinate bone-in chicken thighs in oil, lemon juice, garlic, and poultry seasoning. Grill until done and slightly charred.
Poultry Seasoning Stuffing
Stir poultry seasoning into stuffing or dressing before baking for extra flavor. Pairs perfectly with turkey.
Conclusion
While herbs de Provence and poultry seasoning both deliver robust herbal flavor, they have distinct differences that make each blend shine in certain dishes.
Herbs de Provence offers a complex, floral aroma that excels at seasoning grilled meats, stews, and roasted vegetables. Poultry seasoning provides woodsy, savory notes tailored specifically for chicken and turkey dishes.
Both blends share common herbs like thyme, rosemary, and marjoram. But herbs de Provence uses lavender and fennel while poultry seasoning relies more on sage. The spices in poultry seasoning also set it apart.
In some recipes, the blends can be used interchangeably if you want a general herbal flavor. But herbs de Provence excels when cooking lamb, beef, and vegetables. Poultry seasoning is ideal for seasoning chicken and turkey.
By understanding the flavor profiles and ingredients, you can choose the right blend to make your dishes sing.