Homemade Herbes de Provence

The classic dried herb blend of the south of France — earthy, floral, and endlessly useful on roasted vegetables, chicken, herb breads, and grilled meats. Blending your own means fresher flavor and no filler.

What You Need

• 2 tablespoons dried thyme
• 2 tablespoons dried rosemary, crushed
• 2 tablespoons dried savory
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon fennel seed
• 1 teaspoon dried lavender buds (optional, for a more traditional floral note)

Method

1. Combine all the dried herbs in a bowl.
2. Crush the rosemary between your fingers or with a mortar and pestle if the needles are still long, so it distributes evenly.
3. Mix thoroughly until evenly combined.
4. Store in an airtight jar, away from heat and light.

Tips & Notes

• Use whole or lightly crushed leaves rather than powdered herbs — it keeps the flavor from turning dusty or bitter.
• Lavender is traditional in the French blend but optional — leave it out if you prefer a purely savory mix.
• A well-sealed jar keeps its aroma for about a year; give it a smell test before using if it's been sitting a while — it should still smell bright and herbaceous.

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