Herbs de Provence




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Purchasing this culinary staple can be expensive. I like to make my own herbs de Provence mixture from the ingredients I have on hand. This herb mixture started in the south of France and is used to season meat and fish, casseroles, soups and stews. Add a little extra additional of an herb that compliments the food you are seasoning. For example, if making a roast chicken add tarragon to the mix. If making a spring soup add fragrant basil. Incorporate it into liquids. Whisk herbs de Provence into sauces and salad dressings for extra Provençal flavor. Throw a small handful onto the fire when cooking or enjoying a bonfire outside to infuse the smoke. I love lavender in my provincial mix but it is optional as many Americans are not accustomed to its strong flavor.


• 2 Tbsps plus 1 1/2 Tsps dried oregano
• 2 Tbsps plus 1 1/2 Tsps dried thyme
• 2 Tbsps dried savory
• 2 Tbsps dried, crushed lavender (optional)
• 1 Tsp dried basil
• 1 Tsp dried sage
• 1 Tsp dried, crushed rosemary


1. I love lavender but the taste can be overwhelming. You can omit it or use less to taste.
2. De stem and pick through the herbs for seeds and remove.
3. Crush the rosemary and lavender, is using, with a mortar and pestle.
4. Mix herbs together and store in airtight container.


• To season meat or fish, coat the meat in olive oil, season with kosher salt and herbs de provence and grill, sear, or roast according to your preference. Herbs de Provence are best used before cooking or in dressings and sauces. They are often too strong of a flavor to add as an after seasoning.
• Homemade Herbs de Provence make a beautiful and thoughtful gift.

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