This simple, basic French Herbes de Provence recipe uses traditional herbs found in France. Add this mixture as a rub prior to roasting meats, fish, and vegetables along with salt, pepper, and olive oil. Use these herbs to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna. Why not roll a log of creamy goat cheese in the mixture prior serving? This blog post also includes optional additional herbs to achieve a more complex mix to include lavender, fennel, parsley, and/or sage. Why not add a little French flavoring to your next meal?
Herbes de Provence Origins
As the name says, “herbes de Provence” (herbs from Provence) is a seasoning blend using common herbs found in France, more specifically in the southeastern region or province of Provence stretching down to the Côte d’Azur and Marseille along the French Riviera. The climate is Mediterranean with hot, dry summers and mild winters. Thus, the region is a great place for growing herbs! This specific herb mixture has only been around since the 1970s as spice companies started blending herbs to make “new” flavors. However, prior to that time, the “old” Provençal chefs typically picked fresh herbs grown in the area like thyme, rosemary, and savory and added those to their dishes.
Traditional Herbs in Herbes de Provence
While Provence is known for its blooming purple lavender flowers and fields throughout the region, lavender itself is not a traditional herb (bud) in an herbes de Provence mixture. However, if you are looking for a defined taste of Provence, then, by all means, add a teaspoon of food-grade lavender buds to your herb blend. I keep food-grade lavender buds in my pantry and often add them to my herbes de Provence mixture, particularly during the summer months when the natural smell of lavender is all around (at least where I live in the northwest United States). The most basic recipe includes thyme, rosemary, savory, and oregano. Nowadays, these “French” herbs for a store-bought blend are grown and harvested in Central and Eastern European countries along with northern Africa and China.
Herbes de Provence Seasoning Inspiration
I have many memories of spending multiple summers in France, particularly in the Provence region. Several of them include lavender. One of my favorite lavender memories is the smell of dried bouquets of lavender left in our rental house to remind us of where we were. The other includes driving throughout the region prior to lavender harvesting (mid-July) where we could see fields of purple and smell an abundance of lavender. Ahh… such great memories. The common foods served in the region often include the individual herbs found in an herbes de Provence mixture. My love for this region inspired me to share an herbes de Provence blend that I enjoy making and using in dishes at home. Here it is…
Herbes de Provence Ingredients
There are many variations of an herbes de Provence blend. This recipe includes my favorite herbs, but sometimes I’ll change up the recipe and add one or more additional herbs for a slightly different flavor profile. If you do not have all the herbs listed, you can vary up your recipe with guidelines and options provided in the recipe at the end of this post.
The ingredients include dried thyme, dried rosemary, dried tarragon, dried savory, dried basil, dried marjoram, and dried oregano. For variations, you can eliminate any of these herbs or add any of the following to this recipe. Try subbing or adding food-grade lavender buds, parsley, sage, and / or fennel.
Combine the Ingredients
In a small bowl, add 2 teaspoons (2 grams) of dried thyme, 2 teaspoons (2 grams) of dried crushed rosemary, 2 teaspoons (2 grams) of dried tarragon, 2 teaspoons (2 grams) of dried savory, 1 teaspoon (1 gram) of dried basil, 1 teaspoon (1 gram) of dried marjoram, and 1 teaspoon (1 gram) of dried oregano. To substitute any listed herb or for more complex flavoring, add 1 teaspoon each of lavender, parsley, sage, and / or fennel. Create a recipe that works for your preferred flavor profile.
Rub each of the dried herbs between your fingers to crush prior to adding to the bowl. Stir the mixture with a spoon until well combined. Taste the mixture and increase slightly any preferred herb. This recipe makes ¼ cup or 4 tablespoons which is enough fill a small spice jar.
Final Product!
Can you pick out any of the individual herbs? The individual flakes all have different shapes and textures. I think the rosemary is the most defined since it is relatively long and skinny like tiny twigs. The thyme leaves are thinner and a little greener than the rosemary. While this mixture doesn’t contain lavender, if you choose to add it, you would see small dark purple leaves throughout as well.
Storing Herbes de Provence Seasoning
Store French Herbes de Provence seasoning mix in an airtight container at room temperature for up to year. Keep in mind that the seasoning mix should keep as long as the expiration dates on the individual seasoning packages or bottles. Thus, the newer and fresher the individual seasonings, the longer the mix will keep.
TIP: Stir or shake the mixture well before adding it to a dish, particularly after or if the mixture has settled.
Usage Suggestions
An herbes de Provence mixture is commonly added to roasted meats, fish, and vegetables with salt and pepper after coating with olive oil. Use this mixture to season soups, stews, salads, salad dressings, and creamy salads like chicken or tuna. I often sprinkle it over vegetables prior to roasting them or on my cold, leafy green salad for extra flavor.
Final Thoughts
American store-bought versions of herbes de Provence often contain other herbs like fennel, lavender, parsley, sage, among others. Most of the individual herbs in this recipe are commonly found in a home pantry. However, if you find you do not have one or two of these, no worries, try adding one of the other optional herbs listed. As long as you stick to at least 3 of the herbs in this recipe, you can create a nice seasoning blend for your dish. This recipe, as written, contains a well-balanced mix of flavors, but you can certainly add more of any herb based on your preference. This herb blend is a good seasoning blend that adds plenty of flavor to your favorite French dishes or any dish where you want a taste of France.
Check out my short YouTube on mixing these herbs to create the seasoning blend. “French Herbes de Provence Seasoning: 7 Dried Herbs Combined to Create Traditional Flavors of France”
French Herbes de Provence Seasoning
Ingredients
- 2 tsp (2 g) dried thyme
- 2 tsp (2 g) dried crushed rosemary
- 2 tsp (2 g) dried tarragon
- 2 tsp (2 g) dried savory
- 1 tsp (1 g) dried basil
- 1 tsp (1 g) dried marjoram
- 1 tsp (1 g) dried oregano
Optional Additions or Substitutions
- 1 tsp (1 g) food-grade dried lavender buds
- 1 tsp (1 g) dried parsley
- 1 tsp (1 g) dried sage
- 1 tsp (1 g) dried fennel
Instructions
- In a small bowl, add all the ingredients. Rub each ingredient between your fingers to crush prior to adding it to the bowl. Mix with a spoon until well combined. Taste the mixture and increase slightly any preferred spice or herb.TIP: Stir or shake the mixture well before adding it to a dish particularly after or if the mixture has settled.
Video
Notes
You might be interested in some of these other recipes for homemade spice blends and mixes.
Ranch Dressing & Seasoning Mix
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