Homemade Herbes de Provence

Introduction

Herbes de Provence is a classic French herb blend that brings bright, floral notes to roasted vegetables, grilled meats, and slow-cooked stews. This version combines dried basil, marjoram, rosemary, thyme, and a whisper of lavender to create a versatile seasoning you can use straight from a jar. Making your own takes five minutes and costs a fraction of pre-blended versions.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: Makes approximately ¼ cup

Ingredients

• 1 tbsp basil
• 1 tbsp marjoram
• ½ tbsp rosemary
• 1 tbsp summer savory
• 1 tbsp thyme
• 1 bay leaf, crushed
• 2-3 lavender flowers, crushed
• 1 tsp fennel seeds (optional)
• 1 tsp sage (optional)

Instructions

1. Combine all ingredients, and mix until blended.

Variations

• Skip the lavender if you prefer a more savory, less floral blend—use an extra ½ tbsp of thyme instead for earthiness without the aromatic shift.
• Add dried oregano at 1 tbsp to make the blend more Mediterranean and slightly peppery; reduce marjoram by ½ tbsp to avoid overlap.
• Include dried tarragon at ½ tbsp for a subtle anise note that pairs well with chicken and fish dishes.
• Substitute fennel seeds with coriander seeds for a warmer, slightly citrus undertone that works especially well in meat rubs.
• Make a wet paste by crushing the dried herbs with a mortar and pestle, then mixing in 1 tbsp of olive oil; store in a small jar for a seasoning paste that clings better to roasted vegetables.

Tips for Success

• Use dried herbs, not fresh—the blend’s shelf life and potency depend on moisture content staying low. Fresh herbs will clump and spoil within days.
• Crush the bay leaf and lavender flowers by hand or with a mortar and pestle before mixing to break them into smaller pieces and distribute them evenly throughout the blend.
• Measure by volume (tbsp/tsp) rather than weight unless you have a kitchen scale, since dried herbs pack differently depending on how they’re chopped.
• Store in an airtight glass jar away from heat and direct sunlight; the blend stays potent for 6–8 months but loses intensity gradually after that.
• Taste-test your blend by pinching a small amount and crushing it between your fingers to release the oils, then sniffing—this gives you the truest sense of how strong it will be in cooking.

Storage and Reheating

FAQ

Can I use fresh herbs instead of dried?

Fresh herbs contain too much moisture and will spoil within a few days; use dried herbs only. If you want a fresh herb blend, make a small batch as needed and use it immediately, or blend fresh herbs with a small amount of salt to draw out moisture and extend shelf life to about a week.

What’s the best way to use this blend in cooking?

Add 1–2 tsp to roasted vegetables, rubs for grilled chicken or lamb, vegetable soups, and slow-cooked stews during the last 15 minutes of cooking. For long-simmering dishes like braises, add it earlier so the herbs fully infuse; for quick applications like roasting, add it just before cooking to preserve the brightest flavor.

Why does my blend look uneven?

Dried herbs vary in size and density, so larger pieces like bay leaf and lavender flowers naturally separate from finer herbs like basil and thyme. Mix well before each use, or crush all ingredients together more thoroughly with a mortar and pestle for a more uniform texture.

How much of this blend should I use as a substitute for individual herbs?

Use 1 tsp of the blend per 1 tbsp of a single fresh herb called for in a recipe, since dried herbs are more concentrated. Taste as you go—you can always add more, but you can’t remove it once it’s mixed in.