Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s. The mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb mixture. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete. Herbes de Provence are often sold in larger bags than other herbs, and the price in Provence is considerably lower than other herbs.