Herbes de Provence

Herbes 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.

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

1. Crush the rosemary and fennel.
2. Stir in the remaining herbs (full recipe below).
3. Store in an airtight jar for up to 6 months.

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.

Did you enjoy this Herbes de Provence Recipe? Leave a comment and rating below.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

• 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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