Make your own Herbes de Provence seasoning blend at home from scratch within minutes.
In this recipe post I explain how you can enhance the mixture and how to use it.
What’s herbes de provence?
Herbes de Provence (sometimes also spelled wrongfuly herbs de provence) is a blend of dried herbs.
It originated in the Provence, a Mediterranean region in south France.
Many variations of this seasoning “spice” blend exist out there, in fact most homes call their version the best in France.
Herbes de provence needs to always include 4 particular herbes.
Yet, other herbs can be added in addition and it would be still called a herbes de provence blend.
To make a basic herbes de provence blend, you will need thyme, rosemary, oregano (or marjoram) and savory (summer or winter savory).
Each are added to an equal quantity when dried crumbled and are simply blended together to create the provencal seasoning.
All these herbs are native to the hot dry mediterranean regions of south france and can be found growing even wild.
You can choose to use oregano or marjoram because there is not set rule. Many people tend to confuse the two herbs in france too.
I like to use oregano but you can use marjoram instead if you prefer. Both can be used for an authentic blend.
What other herbs can be added?
You can also add the following herbs dried and crumbled to your homemade herbes de Provence composition:
- Basil (Italian) – to add a sweet touch
- Wild Thyme – slight minty aroma
- Sage – for an earthy warm taste
- Lovage – for maggie-like flavors
- Lavender flower buds – to add southern french blossom flavors and look
- Chervil – a bit like parsley but with anis-like flavor
- Tarragon – licorice
- Fennel leaves – licorice but different to tarragon
Use theses herbs in small quantities to your hebes de provence.
For example: If you use 1 tbsp of each of the basic 4 herbs mentioned in the ingredients, you can add about 1 tsp or less of one of the extra herbs listed above.
You can choose to add more than 1 extra herb. For example, you can add lavender, sage, and chervil together.
I recommend that you experiment around. That way you will understand how each herb may enhance another one in your provencal seasoning blend.
This french seasoning blend can be used in all mediterranean meals. It’s quiet versatile and dishes can be adapted really well with it!
I recommend seasoning chicken, turkey, pork, beef and fish such as trout and salmon with it.
For example, I successfully used it to season the vegetarian zucchini boats.
Italian seasoning is different to herbes de provence as it doesn’t include savory. Yet Italian seasoning has black pepper, onion and garlic powder. The quantities are very different too.
If you can’t get herbes de provence, use thyme, rosemary, oregano and savory in equal amounts. If you can’t get savory use a bit more thyme and add some sage. Yet, I recommend to always use savory because it’s just not the same without.
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Herbes de Provence Recipe
Basic MUST use ingredients *see Notes
Other Ingredients that CAN be added (aka EXTRA Herbs) *see Notes
- Wild Thyme
- Fennel Leaves
- Make sure all herbs are well dried and crumbled. Dry in a dehydrator, hanging or in the sun to get them crisp. That way they will crumble easily.
- Place all the crumbled herbs into a bowl and combine the ingredients well.
- Keep the herbes de provence in a spice jar and close with a lid tight. Use it in your cooking in the future.
- The 4 herbs are basics and can not be skipped or else it’s not a herbes de provence.
- All herbs need to be dried and crumbled.
- You can choose to use oregano OR Marjoram. One is sweeter than the other one. This is a choice.
- Use dried summer or winter savory. I personally prefer summer savory. Don’t skip this herb, it’s a must. If you can’t get it, you may use a little more thyme with some sage instead but it won’t make the herb blend perfect, it will taste differently.
- The other ingredients can be added in small quantities, one at a time or some together, to your 4 basic herbs. Use less than 1 teaspoon. I encourage that you experiment a bit around. Sometimes a dash of an extra herb is enough. For example, add a few lavender flower buds for flavor and aesthetics with a dash of sage or chervil.
- Spice Jar with lid
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