Herbes de Provence (Homemade French Herb Blend)
A classic French herb blend combining thyme, rosemary, oregano, marjoram, and lavender. This fragrant mixture captures the essence of Provence and is perfect for seasoning roasted vegetables, poultry, soups, stews, and seafood. Homemade blends are more flavorful than store-bought versions and take just minutes to prepare. Store in an airtight container for up to 6 months of ready-to-use Provençal seasoning.
Steps
Before you start
- Ensure all your herbs are completely dried (not fresh)
- Have a clean, dry airtight glass container ready with a tight-fitting lid
- Optional: Gather a mortar and pestle if you'd like to lightly bruise the herbs for extra fragrance
Measure thyme
- Using measuring spoons, carefully measure 2 tablespoons of dried thyme into a small mixing bowl.
- Gently tap the spoon to level it—don't pack the herbs down, as they should stay light and loose.
+ Show details− Hide details
Ready when: Thyme is measured and added to the bowl
Tip: Use a dry measuring spoon and level off with a straight edge for accuracy; overfilling will throw off your blend proportions
Measure remaining herbs
- Measure 1 tablespoon rosemary, 1 tablespoon oregano, 1 tablespoon marjoram, and ½ teaspoon lavender into the same bowl.
- Take care with the lavender—its strong floral flavor means a little goes a long way.
+ Show details− Hide details
Ready when: All herbs are measured and added to the bowl
Tip: Measure the lavender carefully using a ½-teaspoon measure and avoid overfilling, as too much will make the blend taste soapy
Combine herbs
- Stir the herbs together gently but thoroughly, making 15–20 circular motions until all the leaves are evenly distributed and you see no pockets of any single herb concentrated in one spot.
+ Show details− Hide details
Ready when: All herbs are visually uniform and evenly mixed throughout
Optional: lightly bruise herbs
- If desired for even more fragrance, transfer the blend to a mortar and pestle.
- With gentle pressure, press and roll the herbs for 30–45 seconds to lightly bruise them without reducing them to powder.
- This releases more of their essential oils.
+ Show details− Hide details
Ready when: Herbs are lightly bruised, fragrant, and show visible cracks and wrinkles
Tip: This step is optional; skip it if you prefer a longer shelf life without the risk of the herbs breaking into small pieces
Transfer to storage container
- Carefully spoon or pour the herb blend into a clean, dry airtight glass jar or container with a tight-fitting lid.
- Fill it to the top so there is minimal air exposure, which helps preserve the flavors.
+ Show details− Hide details
Ready when: All the blend is in the container and the lid is sealed tightly
Tip: Use a glass container rather than plastic, as glass preserves herb flavors better and won't absorb odors
Label and store
- Using a label or masking tape and a marker, write 'Herbes de Provence' and today's date on the container.
- Store the jar in a cool, dark place away from direct sunlight and heat sources.
- A kitchen cabinet or pantry shelf is ideal.
+ Show details− Hide details
Tip: Keep away from heat and light to preserve the potent flavors; use within 6 months for best flavor
Good to know
Tips
- Fresh dried herbs (harvested and dried within the past 6–12 months) will yield the most potent and aromatic blend. Check the color of your herbs—bright green thyme and rosemary will have more flavor than faded or brownish leaves.
- This blend is classic in French Provençal cooking and pairs beautifully with roasted chicken, ratatouille, vegetable gratins, white fish, roasted lamb, and stews. It's also wonderful stirred into olive oil, butter, or yogurt as a dip.
- For an extra flavor boost, toast the finished blend in a dry skillet over low heat for 1–2 minutes just before using, then immediately transfer to your dish; the warmth will release the volatile aromatic oils and intensify the fragrance.
- Make a double or triple batch and store in labeled jars; you'll always have it on hand for quick seasoning, and it makes an excellent homemade gift for fellow cooks.
Make ahead
This is perfect to make ahead! Prepare a double or triple batch and store for months. A homemade blend makes an excellent gift for food enthusiasts.
Storage & reheating
Store in an airtight glass container in a cool, dark place at room temperature for up to 6 months, or in the freezer for up to 1 year. For extended storage, ensure the container is sealed tightly after each use. No reheating required—use as a dry seasoning blend straight from the container.
Substitutions
- Lavender (dried) → Omit entirely. If you don't have lavender or prefer not to use it, the blend is still delicious without it and remains true to many traditional Provençal recipes
- Thyme (dried) → Dried marjoram (2 tablespoons in place of thyme). If fresh thyme is hard to find, use additional marjoram for a slightly sweeter but still authentic blend
- Rosemary (dried) → Additional thyme (3 tablespoons total instead of 2). Rosemary can be reduced or omitted in favor of more thyme for a gentler, less piney flavor
- Oregano (dried) → Fennel seed (½ teaspoon in place of oregano). A small amount of fennel seed can replace oregano for a unique variation, especially good for seafood dishes
