Herbs de Provence is a savory blend of aromatic herbs. Versatile and adaptable, this mix will enhance roasted vegetables, grilled meats, soft cheeses, eggs and potato dishes!
We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty.
Maya Angelou
Herbs de Provence, the most lovely blend of herbs, comes from Provence in southeast France.
Transport yourself for a moment…imagine a warm sunny day, the soft breeze carrying a hint of the briny sea.
The sun’s warmth enhancing the pungent, sweet, herbaceous aromas of pine, rosemary, and lavender that permeate the air. The fields of lavender, groves of olive trees, and the cerulean Mediterranean sea all stretch out for miles.
Farm to table is not a labeled event but just a reality, a way of life, where eating what is local and fresh is the everyday custom. The food is simple, letting the freshness speak for itself.
Our favorite dish enhanced by Herbs de Provence is Chicken Provençal, easy and so delicious!
Lavender gives a light floral note that some find delightful and others think flowers have no business in this savory herbal blend. One trick we love is toasting the lavender! It takes down those high floral notes but still gives a lovely complexity to the blend.
There is no precise formula for the blend, giving you full freedom to customize the recipe to your liking. Give our recipe a try and then tweak to your preference.
What is in Herbs de Provence?
A fragrant blend of dried Mediterranean herbs.
Optional additions: tarragon, fennel, marjoram, bay leaf, mint
See the recipe card below for a full list of ingredients and measurements.
How to make Herbs de Provence
Simply mix crushed dried herbs and store in a sealable container.
Expert Tips
Lavender: If lavender in savory dishes throws you off, try dry roasting it! Roasting lavender brings out an earthy nuttiness and quells some of the floral sweetness. It just takes about 5 minutes over medium-low heat.
Dried Basil: Tender herbs, such as basil lose their potency extra quickly when dried, resulting in a dry sawdust-like texture with not much more than a hint of the basil peppery goodness we love. When we started drying our own fresh basil it was seriously a game changer. We keep the leaves whole until we are ready to use them and crush them to order.
Using dried herbs: When herbs are dried they start to lose their volatile oils. The more they are crushed, the more parts of the dried leaf is exposed to air, the more the oils dissipate and the more the flavor also disappears, often leaving a faint remnant to what used to be vibrant flavor.
In general, dried herbs retain their aromatic flavor for about 1 year. Fresh dried herbs and spices really bring food to a different level. Buying small quantities and in whole form, grinding as needed is a good way to make sure you are getting the whole amazing flavor profile that herbs offer.
Dry your own herbs!
If you have access to fresh herbs, drying your own is simple!
Hang tightly secured bundles (as the herbs dry, they will shrink), in a dark place, away from sunlight. Depending on your climate they will take just a few days to air dry. In more humid climates, drying on a mesh rack or loose basket above the refrigerator can be just the extra boost needed to fully dry. Or use a dehydrator set no higher than 120 degrees F.
Once completely dry, crumble the leaves and store dried herbs in a sealed glass container.
Herbs de Provence FAQS
Similar to Italian seasoning yet more complex with the floral notes of lavender.
An aromatic blend of dried Provençal herbs and spices, originating from the Provence region of Southern France, it is most commonly associated with French cuisine.
Traditionally lavender was not included in the mix. It is usually contained in the blends sold in North America, influenced by Julia Child. If the floral taste is too strong, try roasting the lavender before adding in to the mix. This mellows out the high floral notes.
Ways to use Herbs de Provence
- roll a log of goat cheese in it for an appetizer
- use it as a rub for chicken or lamb
- add to sauces, egg dishes and soft cheeses
- add to soups, stews and braises
- sprinkle over scalloped potatoes
- add to salad dressings
- roasted and grilled vegetables
Have fun playing with this blend. Let us know your perfect Herbs de Provence mixture!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Herbs de Provence
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1/2 cup 1x
- Category: spice blends
- Method: mixed
- Cuisine: French
- Diet: Vegan
Description
Herbs de Provence is a savory aromatic blend of herbs. Versatile and adaptable, this mix will enhance grilled and roasted vegetables and meats, soft cheeses, egg and potato dishes!
Ingredients
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 2 tablespoons dried savory
- 1 tablespoon dried basil
- 1 tablespoon dried sage
- 1 tablespoon crushed dried rosemary
- 1 tablespoon dried, crushed lavender, (optional or try toasting it- see notes)
Optional additions: tarragon, fennel, marjoram, bay leaf, mint
Instructions
Mix crushed dried herbs together and store in a sealable container.
Notes
If lavender in savory dishes throws you off, try dry roasting it! Roasting lavender brings out an earthy nuttiness and quells some of the floral sweetness. It just takes about 5 minutes over medium-low heat. Dry fry in a small skillet, stirring continuously until lavender just begins to fade in color and gives off a nutty fragrance.
Nutrition
- Serving Size:
- Calories: 5
- Sugar: 0 g
- Sodium: 1.2 mg
- Fat: 0.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 1.4 g
- Fiber: 0.7 g
- Protein: 0.1 g
- Cholesterol: 0 mg
I have every one of these spices growing in my garden! I am so lucky to open this email because I had Herbs de Provence on my list to buy! Now I am currently toasting my lavender. Thank you so much!!
I love this Christine! So exciting!