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.