The flavorful herbes de provence blend of dried herbs is a perfect blend of robust flavors that were commonly used in Provençal cooking! Use your homemade herbs de provence on roasts, poultry, fish, and soups and stews for amazingly fragrant results!
Making this homemade herb blend couldn't be easier and you'll love the results!
Herbes de Provence, or èrbas de Provença, comes to us from the southeastern region of France where herbs were gathered in the countryside for everyday cooking. The aromatic blend lends itself to rustic cooking and is simply amazing!
I love to use my herbs de provence on both beef and pork roasts, chicken, turkey, and fish (especially white fish). The flavor is exceptionally suited to making a roast turkey and upping your Thanksgiving dinner game too!
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🥘 Ingredients
Most of the base ingredients for a DIY herbs de provence blend are pantry staples as far as herbs go. The additional or optional herbs can be omitted if you don't have them available at a local store - it's still gonna be a great blend!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Base Herbes De Provence Recipe
This base recipe seems to be a fairly universal combination of herbs used throughout all blends:
- 3 tablespoons Dried Thyme
- 2 tablespoons Dried Marjoram
- 2 tablespoons Dried Rosemary - You can see all of my best rosemary substitutes here!
- 2 tablespoons Dried Savory (summer savory)
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Tarragon (optional) - You can also see my tarragon subsitutes here!
Optional - Herbes De Provence Ingredients
These additional ingredients are often found in different commercial blends. The dried lavender is typical only in the US.
- 1 tablespoon Fennel Seeds (optional)
- 1 tablespoon Dried Parsley (optional)
- 1 tablespoon Dried Mint (optional)
- ½ tablespoon Dried Lavender (not traditional - optional)
🔪 Step-By-Step Instructions
- Use a spice grinder to grind up the fennel seeds (if using) and rosemary.
- Combine all the herbs, mix well. (Add optional herbs as well.)
- Store in an airtight container for up to 1 year.
- Use for meats and stews, or over vegetables. Or infused with oil. You can also combine with butter.
The results of adding this simple blend will be a delightful flavor boost to any dish! Remember to give your stored herb blend a shake before using (herbs will settle, you just want to mix 'em up again before using).
Use cheesecloth to make a satchel of whole (dried or fresh) herbs to use for infusing this enchanting herb blend's flavor. Enjoy!
💭 Angela's Tips & Recipe Notes
Lavender is a common ingredient in the US version of Herbes de Provence, although not common in Europe.
Try infusing olive oil with herbes de provence, or make a compound butter with it.
Storage should last 1 year typically or longer depending on how fresh the herbs were originally, and if stored properly. Be sure to store it in an airtight container in a cool dark place for maximum shelf life.
🧂 Other Homemade Seasoning/Herb Mixes
📋 Recipe
Herbes De Provence
Ingredients
Base Recipe
- 3 tablespoon dried thyme
- 2 tablespoon dried marjoram
- 2 tablespoon dried rosemary
- 2 tablespoon dried savory (summer savory)
- 1 tablespoon dried oregano
- 1 tablespoon dried tarragon (optional)
Optional
- 1 tablespoon fennel seeds (optional)
- 1 tablespoon dried parsley (optional)
- 1 tablespoon dried mint (optional)
- ½ tablespoon dried lavender (not traditional - optional)
Instructions
- Use a spice grinder to grind up the fennel seeds (if using) and rosemary.3 tablespoon dried thyme, 2 tablespoon dried marjoram, 2 tablespoon dried rosemary, 2 tablespoon dried savory, 1 tablespoon dried oregano, 1 tablespoon dried tarragon
- Combine all the herbs, (add optional herbs as well) and mix well.1 tablespoon fennel seeds, 1 tablespoon dried parsley, ½ tablespoon dried lavender, 1 tablespoon dried mint
- Store in an airtight container for up to 1 year.
- Use for meats and stews, or over vegetables. Or infused with oil. You can also combine with butter.
Equipment You May Need
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Sebrina says
I bought a pre seasoned shanks. I added the chicken bullion and dried rosemary, oregano and a clove of garlic. It was fantastic!