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!

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!

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.

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!

Herbs de Provence became popular to many American cooks through the work of Julia Child in the 1970’s.  She is actually the one that introduced lavender in the mix.  

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.

Roasting dried lavender in a cast iron skillet to quell some of the floral notes

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.

  • oregano
  • thyme
  • savory
  • basil
  • sage
  • rosemary
  • lavender (optional or try toasting it!- see notes)

Optional additions:

  • tarragon, fennel, marjoram, bay leaf, mint
The ground herbs that are featured in the savory blend of herbs de Provence.

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.

Mixing together dried herbs to create the blend of herbs de Provence.

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
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!

More recipes you may enjoy

Have fun playing with this blend.  Let us know your perfect Herbs de Provence mixture!

~Tonia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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!

Herbs de Provence

  • Author: Tonia | Feasting at Home
  • 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

Scale
  • 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

Keywords: herbs de provence, how to make herbs de provence

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. 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!!

Share this with the world

Hi, I'm Tonia!

Subscribe
to get recipes via email