Herbes de Provence Recipe

5 of 2 votes

Prep time: 5

Herbes de Provence are a staple of French cuisine. Instead of buying a pre-made blend, why not make your own? I’ll show you how to create your own homemade Herbes de Provence!

What are Herbes de Provence?

Herbes de Provence is a blend of dried herbs that originates from the Provence region of southeastern France. It is commonly used in French and Mediterranean cuisine to season meats, vegetables, stews, and grilled dishes.

The mix of herbes de Provence you find in stores can sometimes be… a little disappointing. Too many stems, not enough flavor, or the addition of ingredients that have nothing to do with the traditional recipe.

Making your own herbes de Provence is :

A more authentic blend, true to Provencal tradition.
A more intense taste, with well-preserved aromas.
Quality herbs chosen by you.
Often a more budget-friendly option.

Ingredients of Herbes de Provence

Here are the essential herbs for a typical, balanced blend:

Thyme : A must-have, it adds a woody, lemony touch.
Savory: Its slightly peppery taste adds character to the blend.
Marjoram: Milder than oregano, it adds a floral note.
Rosemary : Enhances flavors and gives a wonderful aroma to grilled meats.
Oregano: A must for a true Mediterranean touch, both intense and fragrant.
Basil: Adds a touch of freshness, perfect for balancing all these flavors.

Tip: For an ultra-fragrant blend, opt for organic, well-dried herbs. You can even dry them yourself in summer!

You’ll find the exact quantities in the recipe card.

Preparing Herbes de Provence Maison

It’s got to be the fastest recipe in the world! Mix all the dried herbs in a bowl. Pour into an airtight jar, preferably glass, to preserve the aromas.

Store away from light and moisture. These homemade Herbes de Provence can be kept for several years, but are at their best within 6 to 12 months.

Tip: Shake the jar lightly before each use to distribute the flavors evenly.

How to use Herbes de Provence?

This homemade blend is ultra versatile! Here are a few ideas for using it in your kitchen:

Meat and fish: Whether used to enhance grilled meats, roasts or baked fish fillets, these herbs make all the difference. They’re also perfect for adding a fragrant, crispy touch to Air Fryer Chicken Legs.
With vegetables: My favorite way to cook vegetables is with a drizzle of olive oil, a pinch of Herbes de Provence, and in the oven! Also perfect in a Vegetable Tian, a traditional vegetable dish from Provence.
In salads: Delicious sprinkled on a salad, like my Grilled Zucchini, Feta and Mint Salad.
In tomato sauces: Ideal for adding flavor to a simple tomato sauce.
In soups and broths: Ideal for flavoring homemade soups, like my Tomato and Basil Soup.

You’ll also find Provençal herbs in many of my recipes inspired by Provençal cuisine, such as Pissaladière Niçoise, Provencal Tomatoes and French Galette with Tomatoes.

The benefits of Herbes de Provence

In addition to bringing a hint of Mediterranean flavor to our dishes, Herbes de Provence are also full of benefits:

Antioxidants: They help our body defend itself against the effects of stress, pollution and aging.
Digestive: Thyme, savory and oregano are excellent for aiding digestion.
Anti-inflammatory: Rosemary and marjoram help reduce inflammation.

A blend that’s as good for taste as it is for health!

Variants and Additional Ideas

Version with lavender: Some like to add a touch of dried lavender (no more than 1 teaspoon to avoid a “soapy” effect).
Spicy version: A little Espelette pepper to spice up the mixture.

Frequently asked questions

Can I replace one herb with another?

Yes ! If you don’t have savory, double the amount of oregano. Marjoram can be replaced by dried basil.

How long can you keep homemade herbes de Provence?

They remain good for several years, but for maximum flavor, use them within the year.

Can I use fresh herbs instead of dried?

Of course you can! You can of course use fresh herbs, but you’ll need to dry them first to preserve them properly. There are several ways to do this:
– In a dehydrator: place them in a thin layer on the trays and leave to dry at 104-113°F (40-45°C) for 6 to 12 hours, depending on the thickness of the leaves.
– Outdoors: Hang them in small bunches in a dry, airy place away from light. They will be ready in one to two weeks.
– In the oven: Spread them out on a baking sheet lined with parchment paper and dry them at a low temperature 122°F (50°C) with the door slightly open. Keep a close eye on them, as it only takes 1 to 2 hours.

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