Herbs de Provence is a savory blend of aromatic dried herbs used in French cuisine. Versatile and adaptable, use it with roasted vegetables, grilled meats, roast chicken, soft cheeses, eggs and stews.
Herbs de Provence, the most lovely blend of herbs, comes from Provence in the south of 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 enhances the pungent, sweet, herbaceous aromas of pine, rosemary, and lavender that permeate the air.
One of our favorite dishes seasoned with Herbs de Provence is our Chicken Provençal. We love this meal so much; we thought we’d made our own homemade herb blend.
What is in Herbs de Provence?
A fragrant blend of dried Mediterranean herbs.
Optional additions: tarragon, fennel, marjoram, bay leaf, mint, parsley, fennel seed, chervil,
See the recipe card below for a full list of ingredients and measurements.
Tip. Lavender gives a light floral note that some find delightful, and others dislike. One trick we love is toasting the lavender! It tames those high floral notes while still adding lovely complexity to the blend.
There is no precise formula for the blend, giving you full freedom to customize the recipe to your personal taste. Give our recipe a try and then tweak to your preference.
How to make Herbs de Provence
Simply mix crushed dried herbs in a mixing bowl and store in an airtight container. Herbes de Provence will keep up to one year.
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 are exposed to air, the more the oils dissipate, and the more the flavor also disappears, often leaving a faint remnant of what used to be a 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 grinding in a spice grinder as needed is a good way to ensure you get the full, 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.
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
- Make our Chicken Provençal
- Roll a log of goat cheese in it for an appetizer, and drizzle with hoey;.
- Use it as a rub for roast chicken, lamb or beef
- Stir into sauces, egg dishes, and soft cheeses
- Add to soups, stews, and braises
- Sprinkle over scalloped potatoes
- Add to salads or salad dressings
- Toss with veggies, olive oil and salt and use to roast or 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!