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.