This classic blend of herbs will become your go-to seasoning for everything from chicken to fish to soups and stews to roasted vegetables. Herbes de Provence can take a plain dish from basic to wow so easily you’ll want to put it on everything! It’s a great way to add flavor that’s paleo, keto, and Whole30-friendly. Here’s how to make herbes de Provence at home with just a few simple ingredients.
What is herbes de Provence?
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.
And you may be surprised that you have everything you need to make your own Provençal herb blend already in your pantry.
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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 Mediterranean inspired herbs you have on hand.
What herbs are in herbes de Provence?
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. If I don’t have marjoram, I’ll substitute oregano since it’s similar in flavor.
Note: Oregano works as a one-for-one substitute for marjoram in this herb blend but in other recipes, you may want to use less oregano because it has a stronger flavor than marjoram.
While lavender is not included in traditional French blends, some herbes de Provence blends will also include lavender. I’m not really a fan of using lavender in the mix. Skipping the lavender makes the blend more versatile—I will often use it in place of Italian herb blend since it has a similar flavor profile without the lavender.
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 favorite 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.