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Herbes de Provence Recipe

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Herbes de Provence Recipe

Add a taste of Southern France to your cooking with this traditional Herbes de Provence recipe. You only need four herbs and about five minutes to whip up a batch.

What is Herbes de Provence?

Herbes de Provence refers to a blend of aromatic herbs that grow in Provence, France. It was originally made by collecting herbs that grow wild in the Mediterranean climate. As a result, the blend varied seasonally, based on availability. Thyme, savory, oregano, rosemary, marjoram, basil, tarragon, chervil, lovage, sage, bay leaves and fennel are all herbs that may have been included (and are still often included today).

This herb blend has come to be regarded as a signature of Provençal cooking. It can be made from fresh herbs, using a handful of this and a handful of that, or it can be made from a mixture of dried herbs.

Herbes de Provence blends that are manufactured for the U.S. market, often include dried lavender, though this isn’t typical of French versions.

While many home cooks and professional chefs have their own go-to Herbes de Provence recipe, since 2003 there is also an official Herbes de Provence recipe, as set forth by the The National Institute for Origin and Quality (INAO). In order to qualify for a Label Rouge (a marker of quality in the French market), Herbes de Provence must consist of 27% rosemary, 27% savory, 27% oregano and 19% thyme.

In an effort to create an authentic Herbes de Provence blend, the proportions in my recipe come as close to the Label Rouge proportions as possible, without creating strange measurements. It consists of 26.67% each of rosemary, savory and oregano and 20% thyme.

How is Herbes de Provence Used?

Herbes de Provence is a versatile herb blend. It can be used on grilled or roasted meats, fish, soups and stews, roasted vegetables, in tomato dishes and in salad dressings.

Add it to meat as a dried rub, or combine it with a bit of cooking oil to create a simple marinade.

When using Herbes de Provence to flavor soups, stews or roasted vegetables, it’s best added before cooking, so the flavors and aromas have time to meld with the other ingredients in the recipe.

Bowl of Herbes de Provence Spice Mix

Herbes de Provence Recipe Variations

While I’ve chosen to adhere to the official Label Rouge ingredient percentages in my Herbes de Provence recipe, one of the benefits of mixing your own spice blends is that it gives you the opportunity to customize the recipe to your own preferences.

So, feel free to add marjoram, basil, tarragon, chervil, lovage, sage, bay leaves, fennel or dried lavender to this recipe. Just be sure to use culinary-grade lavender, if you decide you’d like to include it. Not all lavender is edible.

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Herbes de Provence Recipe

Herbes de Provence Recipe

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Use this traditional Herbes de Provence blend to season meat, fish, roasted vegetables, soup, stews and tomato dishes. It can also be used to whip up a quick salad dressing.

  • Total Time: 5 minutes
  • Yield: Just under 1 cup 1x

Ingredients

Scale
  • 1/4 cup dried summer savory
  • 1/4 cup dried rosemary
  • 1/4 cup dried oregano
  • 3 tablespoons dried thyme

Instructions

In a small bowl, mix the spices together. Store in an air-tight container.

Notes

  • Can be used as a spice rub, or combined with a bit of cooking oil to make a simple marinade.
  • Sprinkle over roasted vegetables, soups and stews, before cooking.
  • Author: Erin Huffstetler
  • Prep Time: 5 minutes
  • Category: Spices
  • Method: Mix
  • Cuisine: French

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