Herbes de Provence is a classic mixture of dried herbs typical of the south of France. I brought my first jar home from a trip to France years ago. The ingredients were thyme, rosemary, savory, marjoram, and basil. Since then, I’ve been making my own herbes de Provence blend. I mix it a little bit differently each time, and always keep the jar on the counter to flavor whatever I’m cooking.
Did you know your herbs and spices have a shelf life? Dried herbs will keep one to three years, but will start to lose their flavor over time. Making herbes de Provence is a great way to use up all those half full bottles of dried herbs in your spice rack. You can create a blend with whatever you have. I think thyme and rosemary are required, and I always have them on hand. After that, I will add a combination of marjoram, basil, oregano, tarragon, parsley, or sage — depending on what I have in the kitchen.
Some herbes de Provence blends will also include lavender, but I’m not really a fan of lavender in the mix. If you like lavender in the blend, go for it. The great thing about making your own blend is that you can add whatever herbs you like. You really can’t go wrong. Just add your favorite herbs, and adjust the proportions to your taste. Make as much or as little as you need.
Once you have your own blend, you’ll find yourself using it on everything. I always put it on roast chicken and my Thanksgiving turkey. It’s wonderful on roasted root vegetables. And it adds great flavor to long-simmering soups and sauces.
- 1 tablespoon organic dried thyme
- 1 tablespoon organic dried rosemary
- 1 tablespoon organic dried savory or thyme
- 1 tablespoon organic dried marjoram or oregano
- 1 tablespoon organic dried basil or parsley
- optional, to taste: organic dried tarragon, sage, bay, or lavender
- Combine herbs and store in air-tight jar.
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