Add distinctive French flavor to soups, roasts, and more with this seasoning blend made popular in the US by Julia Child.
Note: Below you’ll find a recipe for a full 1/2 cup (4oz.) batch of Herbs de Provence. In addition, in case you’re trying to make a recipe that calls for Herbs de Provence and you just want to make a little bit, we’ve also given a recipe below that makes a small batch of just 2 tablespoons. We hope you find this helpful!
What Is Herbs De Provence?
Herbs de Provence is an aromatic and savory blend of dried herbs and spices like marjoram, thyme, tarragon, and mint, to name a few, that originated in the Provence region of Southern France and is commonly associated with French cuisine. In other words, if you want to cook something French, Herbs de Provence is a good place to start.
The long list of unusual ingredients, and by that I mean, ingredients you wouldn’t normally think to pair together, creates a signature, unmistakable flavor. You know immediately when you’re enjoying a dish with this seasoning blend.
Many of the herbs have a licorice base, like basil, fennel, and tarragon, and along with the mint, will permeate up through your nose. Some blends also include rosemary, oregano, or bay leaves. And then there’s lavender, which I think gives this blend its most recognizable feature, to some of us, at least.
Is There Lavender In Herbs De Provence?
Well, yes and no. Lavender wasn’t always included in this herb blend. It was added to the mixture to please tourists visiting France who loved seeing fields of the flowers. You won’t find lavender in classic French cooking so don’t expect to find the flower in blends outside of North America.
Another reason to consider omitting it is that many people find it soapy, probably because lavender is a frequent ingredient in soaps. Regardless, I’m a big fan of the lavender, and it just doesn’t seem like Herbs de Provence to me without it, but it’s totally optional here. If you can’t find lavender at your grocery store, you can get it on Amazon here.
To make the Herbs de Provence seasoning blend, whisk together the marjoram, thyme, tarragon, basil, mint, fennel, and lavender until well combined. Transfer the mixture to a glass or ceramic air-tight container and store for up to three months in a cool, dry, dark place.
Making a Small Batch of Italian Seasoning
If you want a full batch of Herbs de Provence in your pantry that you can grab and use whenever, then scroll down to make the full recipe. However, if you just want a small batch to use right now in a recipe that calls for it, or, if you just want to know approximately how much of each ingredient to add directly to something that you’re cooking, I have the info for you here.
Here is how to make 2 tablespoons of Herbs de Provence, which is a good amount to season about 3 pounds of chicken pieces. Note that there is not salt in this blend so you will need to add some salt to whatever cooking if the recipe doesn’t already call for it.
|To Make 2 Tablespoons of Herbs de Provence, Combine:|
• 1 and 1/2 tsp. dried marjoram
• 1 and 1/2 tsp. dried thyme
• 3/4 tsp. dried tarragon
• 1/2 tsp. dried basil
• 1/2 tsp. dried mint
• 1/2 tsp. fennel seed
• 1/4 tsp. lavender (optional)
To Add Directly to the Food You’re Cooking: Add equal amounts of dried marjoram and of dried thyme. Add one-half of that amount of dried tarragon and then a bit less of dried basil, dried mint, and fennel seed. Add a touch of lavender or leave it out.
How To Use Herbs de Provence
Herbs de Provence is perfect for roasted chicken and fish, in roasted potatoes or root vegetables, in ratatouille, or incorporated into a tapenade. It also makes an aromatic compound butter or dipping oil for crusty bread.Print
- 2 Tbsp. dried marjoram
- 2 Tbsp. dried thyme
- 1 Tbsp. dried tarragon
- 2 tsp. dried basil
- 2 tsp. dried mint
- 2 tsp. fennel seed
- 1 tsp. dried lavender (optional)
- In a medium bowl whisk together marjoram, thyme, tarragon, basil, mint, fennel, and lavender until well combined.
- Transfer mixture to an air-tight container. Store up to 3 months in a cool, dry, dark, place.