Herbes de Provence Recipe
A basic Herbes de provence seasoning recipe to make at home. Enhance it with other herbs to your liking.
Servings: 4 Tablespoons
Calories: 8kcal
Equipment
- Spice Jar with lid
Ingredients
Basic MUST use ingredients *see Notes
- 1 Tablespoon Thyme Dried
- 1 Tablespoon Rosemary Dried
- 1 Tablespoon Oregano Dried or Marjoram, *see Notes
- 1 Tablespoon Savory Herb Dried *see Notes
Other Ingredients that CAN be added (aka EXTRA Herbs) *see Notes
- Lavender Dried
- Basil Dried
- Chervil Dried
- Lovage Dried
- Wild Thyme Dried
- Tarragon Dried
- Fennel Leaves Dried
- Sage Dried
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
