Herbes de Provence

If you are fortunate and live near a spice store, you should be making your own herb and seasonings mixtures. You will notice the difference in your cooking immediately as the fresh herbs and spices add so much more flavor than store brought versions that have been sitting on shelves for who knows how long.  My local spice shop is The Spice House, an amazing store that imports and sells the finest and freshest herbs, spices and seasonings from across the globe. The varieties you can get are also amazing. For example, I love the flavor rosemary adds to recipes but I don’t like the long, hard needles. At the spice house they sell crushed rosemary — a powder form that is a perfect solution to my needle dilemma! And because I love collecting little jars and containers, I always have something in which to store my concoctions! (The particular jar I use for my Herbes de Provence was a lovely gift from my daughter which she brought home from her travels through France.)

In a small bowl or jar, add all the ingredients and mix well. (I use a jar with a lid and shake to blend herbs.) Pace in a container and enjoy your Herbes de Provence!

Ingredients:

3 tbsp dried oregano
3 tbsp dried marjoram
3 tbsp dried thyme
3 tbsp dried savory
1 tsp dried basil
1 tsp dried rosemary

Though herbs don’t go bad, they do lose their freshness. For optimum results,
I suggest to use them within 6 months of purchase.

Tips for Success

Making your own herb blend is one of the easiest things you can do in the kitchen, and it feels a little bit fancy too. Here are a few things that help.

• Start with the freshest dried herbs you can find. Dried herbs should still be colorful and smell strong when you rub a pinch between your fingers. If they look gray and dusty, they are past their prime.
• Crush the rosemary. If you only have whole rosemary needles, crumble them between your fingers or give them a few quick pulses in a spice grinder so they blend in better.
• Store it right. Keep your blend in a jar with a tight lid in a cool, dark cupboard, away from the stove. Heat, light and moisture all steal flavor.
• Label and date the jar. It is so easy to forget when you made it. A little label helps you know when it is time for a fresh batch.

Ingredient Swaps and Variations

Many blends you find in France include a little dried lavender, which adds a lovely floral note. If you want to try it, start with just 1 teaspoon of culinary lavender, since too much can taste soapy. Some people also add a bit of dried fennel seed or tarragon. If you cannot find savory, you can use a little extra thyme in its place. Feel free to adjust the amounts until it tastes just right to you.

How to Use It

This blend is wonderfully versatile. A general guide is about 1 teaspoon per pound of meat or vegetables, adjusted to taste. Here are some of my favorite ways to use it.

• Rubbed on chicken or pork with olive oil and garlic before roasting
• Tossed with potatoes, carrots or other root vegetables before they go in the oven
• Stirred into tomato sauce, ratatouille or a pot of white bean soup
• Whisked into a simple vinaigrette with olive oil and red wine vinegar
• Sprinkled over grilled fish or roasted tomatoes
• Mixed into softened butter for spreading on warm bread

A Homemade Gift

Small jars of this blend make a sweet hostess gift or holiday present. Tie on a little tag with a few ways to use it and you have a thoughtful gift that costs very little to make.

Frequently Asked Questions

Can I use fresh herbs?

This blend is meant to be made with dried herbs so it keeps on the shelf. Fresh herbs would spoil.

How much does this recipe make?

You will have about 3/4 cup, which lasts quite a while in most kitchens.

Can I substitute it for other herbs in a recipe?

Yes. If a recipe calls for dried thyme or Italian seasoning, this blend makes a lovely stand in. Use the same amount the recipe calls for and taste as you go, since the savory and marjoram add their own gentle flavor.

Mandy

Homemade Herbes de Provence

A fragrant homemade blend of dried oregano, marjoram, thyme, savory, basil and rosemary. Perfect for roasted meats, vegetables, soups and dressings.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 12 tablespoons

Course: Condiment

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 3 tbsp dried oregano
• 3 tbsp dried marjoram
• 3 tbsp dried thyme
• 3 tbsp dried savory
• 1 tsp dried basil
• 1 tsp dried rosemary crushed

Method

 

1. Add all the herbs to a small bowl or a jar with a lid.
2. Mix well, or close the jar and shake to blend.
3. Store in a sealed container and enjoy.

Notes

For the best flavor, use the herbs within 6 months of purchase.