Classic blend, makes approximately 1/2 cup.

A fragrant, sun-drenched blend from the south of France, Herbes de la Provence is one of the most versatile seasoning mixtures in the culinary world. What makes it so irresistible is the interplay of floral lavender, piney rosemary, earthy thyme, and sweet marjoram, creating a bouquet that perfumes roasted meats, grilled vegetables, and olive oil-based dishes with unmistakable warmth. It pairs beautifully with lamb, chicken, fish, and root vegetables, and is equally at home rubbed onto proteins before roasting or stirred into vinaigrettes and marinades. A small jar kept on the counter transforms weeknight cooking into something quietly extraordinary.

Ingredients

Dried herbs

• 2 tablespoons dried thyme
• 2 tablespoons dried savory (summer savory preferred)
• 1 tablespoon dried rosemary, lightly crushed
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried tarragon
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon dried lavender buds (culinary grade)

Optional but traditional

• 1/2 teaspoon dried sage
• 1/2 teaspoon dried mint

Directions

1. Measure all dried herbs and seeds into a small bowl.
2. Use your fingertips to lightly crush the rosemary and fennel seeds before adding, releasing their oils.
3. Stir all ingredients together until evenly combined.
4. Taste and adjust proportions to your preference. Some blends lean more floral, others more savory.
5. Transfer to a clean, dry glass jar with a tight-fitting lid.
6. Label with the date and store in a cool, dark place away from heat and light.
7. Use within 6 to 12 months for best potency and fragrance.

Tips and variations

• Lavender is the signature note that distinguishes Herbes de la Provence from Italian seasoning. Use culinary-grade lavender only, and start with less if you are new to cooking with it. It can become soapy if overdone.
• For a coarser rub texture, pulse the blend briefly in a spice grinder without fully powdering it.
• For a finer blend suited to vinaigrettes and sauces, grind to a medium-fine powder.
• To make an herb-infused olive oil, add 1 tablespoon of the blend to 1/2 cup of good quality extra virgin olive oil and let it steep for 24 hours at room temperature. Use for dipping bread or drizzling over grilled vegetables.
• A classic Provencal use is to coat a bone-in chicken or leg of lamb generously with olive oil, press the herb blend all over the surface, and roast at high heat until golden and fragrant.
• The blend also works beautifully stirred into soft goat cheese or compound butter.
• If you grow your own herbs, this blend is an excellent way to preserve a summer harvest. Dry herbs thoroughly before blending to prevent moisture and spoilage.
• Savory is the most traditional herb in this blend and should not be skipped if you can find it. Look for it at specialty spice shops or online.

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