That burlap pouch of herbs that you bought at a tourist shop in the south of France? Or the one you’re planning to buy someday when you finally get to go? Well, you don’t need a trip to France to enjoy Herbes de Provence.
This recipe for a homemade blend comes together in about a minute and adds plenty of flavor. Enjoy it on Tomato Bruschetta, Sauteed Mushrooms, or Roast Vegetables. The blend adds a quick burst of flavor without any work.
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Many moons ago during a trip to the south of France, I bought one of those burlap pouches of herbs they hawk to tourists. Unfortunately, I was sadly disappointed in my souvenir. (I really didn’t like the addition of lavender to my savory cooking!)
But, years later, in Paris, when a hunt for Italian herbs left me high and dry, I picked up a bottle of Herbes de Provence, realizing it would work great as a multipurpose herb, especially since the brand I bought didn’t contain lavender.
I ended up using it liberally throughout our month’s travels in France, sprinkling it in vinaigrette, on tomatoes, in pasta salad, in bolognese. In short, I fell head over heels in love with this herb blend.
Since then Herbes de Provence is a mainstay in my spice cupboard and one of my favorite homemade seasoning blends.
Why Make This
It’s a delicious all-purpose seasoning. A few pinches of this blend are all you need to give amazing flavor to salads, dressings, sauces, vegetables, meats, and fish.
It’s cheaper to make yourself. A commercial blend, especially one imported from France, will cost you a pretty penny. Save money by creating your own special blend.
Ingredients
Years ago I carted the half empty bottle home not just as a frugal money-saving tactic. The recipe was on the back of the bottle! Well, at least percentages of each herb. I was able to approximate this formula for herbes de provence and now make my own homemade blend.
Here’s what you’ll need:
You’ll want the dried versions of these five herbs, all members of the mint family:
- summer savory
- rosemary
- thyme
- oregano
- marjoram
You can add lavender if you would like. Some say it’s only done in the States, but I’ll swear on my life that I bought a pouch with lavender in Provence. #gullibletourist
If you buy dried herbs in bulk or even grow your own, this is a great little blend to keep on hand. It’s so multipurpose and amazingly delicious.
Step-by-Step Instructions
This takes about 1 minute. Measure the herbs into a dish, stir to combine. Store in an airtight container in a cool, dry place.
FAQs
This herb mix is good in all kinds of dishes, such as dressings and sauces as well as cooked vegetables, meats, and fish.
Traditionally, the mixture includes summer savory, thyme, rosemary, oregano, and marjoram. In US markets, dried lavender flowers are also added to the mix.
Since Italy and Provence are quite close to each other on the mediterranean, it makes sense that there will be culinary overlap. Herbes de Provence is very similar to an Italian seasoning blend, however without the basil and parsley that is often included in an Italian-style mix.
Great French Recipes
Homemade Herbes de Provence Recipe
Equipment
Ingredients
- 1 tbsp dried summer savory
- 1 tbsp dried rosemary
- 1 1/2 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp dried oregano
Instructions
- In a small mixing bowl, combine the herbs. Store in an airtight container at room temperature.
Notes
Nutrition
This post was originally published November 23, 2014. It has been updated for content and clarity.
Julie Hooper
Can you tell me what the summer savory is?? I have never heard of that one.
Jessica Fisher
It is an herb that is becoming increasingly hard to find for some reason. This is a good explanation of it: https://en.wikipedia.org/wiki/Summer_savory
Tracy
Can I substitute tarragon for the rosemary
Jessica Fisher
Yes, that’s fine. Slightly different flavor, but still good.
Cate Sisco
I am so excited to make this blend! I bought summer savory on line.
Barbara Karr
We will be all set when you send me the recipe for Summer Savory. I have looked everywhere. Don´t have access to a Costco, and Watertown WI. is not the gourmet hot spot of the Great Lakes. I have to tell you how lucky you were to travel to Europe and taste the foods locally. Hope you get to go again.I am pea green with jealousy. (kidding) If you have a recipe I will be thrilled. Then I can finally use a couple of recipes that called for Herbs de Provence. Best wishes and thanks for the recipe.Will be watching and hoping for the second one. Thanks again, BarbK.
Jessica Fisher
There is no recipe for summer savory. It is an herb. I have bought it at my grocery store.
Christina
Yay! I have only seen it with lavender included as well and I am not a lavender fan. I will definitely be trying this.
Robbin
I’m surprised to find no lavender. If I wanted to add some, how much do you think would be right? Thanks!
Jessica Fisher
Ha! Yes, I personally do not care for the mixes with lavender and had assumed that was standard. When I bought a jar in Paris last fall that did not have lavender, I was thrilled. I did some research. There’s debate whether or not to include it. You could add a teaspoon or two if you’d like to include it. 😉
Heather
I use it all the time too! In quiches and egg bakes, scrambled eggs, on roasted chicken (so tasty with wine, salt, and lemon!), on a variety of roasted vegetables (carrots, parsnips, beets are my fav)
Sandi
I also use this in tons of things. Veggies, eggs, poultry, you name it. Pretty much anything calling for Italian Herbs gets HdP used instead. I’ve had both with and without lavender and don’t really notice much of a difference, but it is generally less expensive without it. Last time I visited over there, I bought some, and then when my mom came back here to visit, she brought me a big bag of it, so I would have plenty. Nice to have a recipe just in case I need it, although I have no idea what summer savory is. Have to look that up.
Something else you might like to try is blending in some of the HdP with some big chunky sea salt. It works better with a slightly more damp sea salt like they have, rather than the drier stuff we tend to have (at least here in Florida) but that makes a lovely little pop of flavor to sprinkle just a touch of that on some steamed veggies or some scrambled eggs. I bought a jar of that in one of the villages and loved it so much I had to go find some of that salt to make my own batch.
Jessica Fisher
I didn’t know that you mom lived there. How often do you go?
Martha Artyomenko
Looks like a great spice blend….
Roger
Watkins stopped making their Herbes de Provence that had no lavender in it.
I went on to make my own using their blend which is like yours but with one change.
Instead of Oregano they used Basil.
I been using this basic blend except for adding oregano when I desire it.
Its a great general herb blend for a lot of things