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Orgo-Life the new way to the future Advertising by AdpathwayHerbes de Provence is a fragrant French herb blend that adds savory, earthy flavors to roasted meats, vegetables, soups, and more. This homemade version comes together in minutes with a simple mix of dried herbs and keeps well in the pantry for easy everyday seasonings.
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- Flavor: This herbal blend is savory, earthy, and fragrant with a touch of sweetness from fennel and a light floral note if lavender is added.
- Why Make It: Mix a small jar once and keep it on hand to add quick flavor to weeknight chicken, vegetables, soups, and sauces.
- Time Saver: Measure and mix the dried herbs directly in the storage jar to save on cleanup.
- Serving Suggestions: Sprinkle over herb oven-roasted potatoes, sticky chicken thighs, or grilled pork tenderloin, or mix with olive oil to create a simple marinade or seasoning paste.
Total Time: 5 Mins Servings: 7 Tablespoons Shelf-Life: 6 Months
Ingredient Notes
- Dried Rosemary: Lightly crush the needles so they break down more easily and blend evenly into soups, sauces, rubs, and marinades.
- Fennel Seeds: Lightly crushing them releases their sweet, anise-like flavor without overpowering the blend.
- Dried Thyme Leaves: Thyme is a key herb in Herbes de Provence, providing its earthy, savory backbone.
- Dried Savory or Marjoram: Savory has a peppery, herbal bite, while marjoram is milder and slightly sweet, making it an easy substitute.
- Dried Parsley: Adds a mild, fresh herbal note that helps balance the stronger flavors.
- Dried Basil: Contributes a subtle sweetness that rounds out the earthier herbs.
- Dried Lavender (Optional): Adds a light floral aroma, but use sparingly as too much can taste overly perfumed.
How to Make Herbes de Provence
- Crush the rosemary and fennel.
- Stir in the remaining herbs (full recipe below).
- Store in an airtight jar for up to 6 months.
- Use Dried Herbs Only: Fresh herbs contain moisture and are not suited for pantry storage.
- Crush Rosemary and Fennel: Crush just enough to break them up, not enough to turn them into powder.
- Rub the Blend: Rub between your fingers before adding it to a dish to help release more aroma.
- Adjust to Taste: Use about 1 teaspoon per pound of meat or vegetables as a starting point, then adjust to taste.
- To Soften the Flavor: Add it early in soups and stews so the dried herbs have time to soften and flavor the broth.
Keep It Fresh
- Store the prepped herb mixture in an airtight spice jar or small glass container in a cool, dry, dark place for up to 6 months. A pantry or spice drawer is best.
- Avoid storing it near the stove, where heat and steam can dull the flavor.
- It should not spoil if kept dry, but the flavor fades over time.
French-Inspired Favorites
Did you enjoy this Herbes de Provence Recipe? Leave a comment and rating below.
Prep Time 5 minutes
Total Time 5 minutes
- ▢ 1 tablespoon dried rosemary
- ▢ 1 teaspoon fennel seeds
- ▢ 2 tablespoons dried thyme leaves
- ▢ 2 tablespoons dried savory or marjoram
- ▢ 1 tablespoon dried parsley
- ▢ 1 teaspoon dried basil
- ▢ 1 teaspoon dried lavender optional
Place the dried rosemary and fennel seeds in a bowl and lightly crush or lightly crush in a freezer bag with a rolling pin.
Add remaining herbs and stir to combine.
Store in an air tight container for up to 6 months.
Use about 1 teaspoon per pound of meat or vegetables as a starting point, then adjust to taste.
Calories: 8 | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Seasonings
Cuisine French
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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