Herbs de Provence Recipe – Make Your Own

Herbes de Provence recipe mix is incredibly simple to prepare, particularly if you cultivate your own or support your regional farmers markets. Avoid purchasing ancient herbs!

From Your Garden To A Jar – Create Your Personal Herb Seasoning Blend

There exists a unique delight that only a summer garden can provide, the gradual, persistent care of herbs that scent your hands each time you brush against them. Throughout the season, we clipped sprigs for salads and infusions, nestled a bit of rosemary beneath a roast, or crushed fresh thyme between our fingers purely to inhale its aroma. Yet, the true value of those herbs emerges later, when the air grows crisp and the garden starts to wither.

That’s when we collect what remains, aromatic branches of thyme, rosemary, savory, marjoram, and perhaps a touch of lavender, and spread them out to dry. It feels almost ritualistic, like capturing the essence of sunlight and warm earth before winter sets in. Once dried, the leaves crumble effortlessly between our fingers, emitting a hint of summer that fills the kitchen.

Your Own French Provence Herbs Right Where You Reside

Blending your own Herbes de Provence becomes a small gesture of appreciation for the season that nurtured them. It’s a mixture that embodies both taste and emotion: the brightness of thyme, the richness of marjoram, the boldness of rosemary, the gentle floral hint of lavender. When you spoon it into a container, you’re not merely creating an herb mix; you’re embarking on a fleeting journey to a distant land, encapsulating the spirit of your garden, a sprinkling of summer that you can grab at any moment.

And during the chillier months, when you roast a chicken, simmer a stew, or warm a selection of vegetables, that homemade mixture enhances the dish. It evokes memories of bare feet in the garden, bees buzzing lazily, and herbs thriving under long, golden days. It’s solace, connection, and nostalgia, all encapsulated in a simple, exquisite pinch.

It Doesn’t Get More Mediterranean Than Herbes De Provence

Do you cultivate your own herbs? Like many Americans, I spent my upbringing purchasing herbs and spices at the local supermarket.

Then I ‘matured’ and contemplated deeply about my spice cabinet, questioning how old the herbs were before being advertised as a ‘fantastic seasoning’.

I wondered whether the herbs were ever cleaned prior to being dried and ground, or if there were dried insects ground up as well. Yuck!

Having been raised in a Mediterranean-themed household, I decided it was time to cultivate my own herbs—just as they do in southern France. Why not?

Now, I have herbs flourishing both outdoors and indoors, in pots on my windowsill. This minor change in my life has significantly enhanced my recipes, and I am eager to demonstrate how simple it is to create your own dried herb mix.

Dried Herbs vs Fresh Herbs – Craft Your Own

Approximately seven years ago, my initial attempt at growing lavender fields on my property proved to be a success.

I didn’t have to wait long to harvest a bountiful yield the first year, which led to numerous new recipes I’ve developed.

Initially, I used the lavender in sweet recipes, but once I realized the benefits of adding lavender to the classic Provence blend, I began replacing other savory herb mixtures I made, such as Za’atar, with this Provence herb recipe.

What I found out about the distinction between dried herbs and fresh is that once moisture evaporates from herbs and flowers, their flavor and fragrance intensify.

This is a fantastic method to preserve the fresh herbs of summer for use in winter cooking.

Lavender Blossoms In Herbs de Provence

Each culture possesses its distinctive spice blends utilized in their culinary creations. Herbs like oregano, marjoram, mint, and rose petals were frequently the herbal mixture featured in my mother’s cuisine.

While Mediterranean cuisines often employ this same fragrant combination of spices, the introduction of Julia Child to our kitchens in the 1980s infused her enthusiasm for French cooking and diverse French dishes into American households, leading to a transformation in the herb blend for herbs de Provence, simply because we Americans link lavender fields to the Provence of France.

Thanks to our beloved Julia, the classic and fundamental recipe evolved!

Create Your Own Traditional Provence Blend

The dehydrated herb mixture, historically employed in the southeastern area of France, comprises the herbs that flourish best in that region, such as marjoram, fennel, bay leaves, chervil, savory, basil, oregano, tarragon, and, naturally, rosemary.

There exists no definitive mixture, as each of these herbs contributes its own unique flavor and aroma to the dishes this blend is utilized in.

Incorporating more of your preferred herbs and minimizing those you do not favor is another compelling reason to create your own blend.

The inclusion of dried lavender in this spice mixture is indeed more of an American innovation than a French one, hence feel free to add it or exclude it according to your wishes.

Drying Your Own Herbs For Herbs de Provence Recipe

Once you have gathered the homegrown herbs for your herb recipe and washed them thoroughly, I have had tremendous success drying my herbs using three methods.

• After acquiring a very affordable Food Dehydrator, ideal for drying herbs, fruits, and even flower petals, this method simplifies the task and completes it within a day.
• A warm, sunlit space, like a garage or another non-air-conditioned area, is perfect for laying herbs on a tabletop to naturally dry over the course of about a week.
• The quickest method is to spread the herbs in a single layer on baking sheets in a 170-degree oven for approximately 20 minutes, then turn the oven off and let them stay in the oven for a few more hours.

It is crucial to eliminate all moisture from herbs, when drying, prior to storing them in an airtight container or jars in a dark location to prevent mold from forming, which occurs if any moisture lingers on the leaves.

Herbs Included In Herbs de Provence Simple Spice Mix

While the herb blend found in Italian seasoning is akin to that of southern France, the main distinction I have observed is the inclusion of sage in the Italian blend.

The aromatic mix of herbs featured in Mediterranean cooking is similar across various recipes, including those from Middle Eastern cuisine; however, the composition will always rely on the individual preparing or cultivating it.

For example, I personally do not like to include a bay leaf in my Provence herb mixture, primarily because bay leaves are indigestible and are best utilized whole to impart flavor during cooking and then removed before serving.

The herbs I frequently incorporate into my personal blend of Provence spice mix are those that I can cultivate (or source locally) and dry myself.

By doing so, I ensure they are freshly picked, thoroughly washed, appropriately dried, and will yield the most fragrant flavors, as they are as close to fresh as achievable.

How To Utilize Provence Spice Blend

The finest way I know to appreciate Mediterranean dishes is when they’re presented tapas style, small plates offering a variety of delightful food samples.

Naturally, there will always be amazing loaves of homemade bread, and what better way to relish that bread than by drizzling exquisite olive oil over slices of goat cheese and a dash of your homemade herbs de Provence on top!

Several wonderful salad dressings can be prepared with your own collection of herbs, whether you include lavender or not.

For instance, if you aim to serve a delicious fruit salad featuring strawberries or watermelon alongside leafy greens, goat cheese, and a sprinkle of nuts or bacon on top, you may enjoy the additional floral hints that dried lavender lends to your dressing.

When preparing meats, for instance, roasted lamb, massage the meat with this spice mixture, a generous amount of coarse salt, and a drizzle of olive oil prior to slow roasting.

Certainly, the fragrant contribution of this traditional herb mixture enhances soups and stews, but you might relish this combination in your Tajines as well.

Equipment Required – Basic Tools

• Oven or Dehydrator, either option works effectively for drying your garden herbs. The oven is the most convenient choice, as low, gentle heat maintains flavor and color without cooking the herbs. A dehydrator allows for precise control and is excellent for drying larger quantities simultaneously. Regardless, patience yields rewards: gently dried herbs retain their fragrance and essence for months.
• Spice Grinder, Blender, or Food Processor, once your herbs are completely dried, this is the device that converts them into a finely textured, aromatic blend. A quick pulse releases their essential oils and fragrances, allowing all the flavors—earthy, floral, bright—to blend into a unified mix. You can modify the texture: coarse for rustic sprinkles or fine for a seasoning that integrates effortlessly into dishes.
• Airtight Container, Ideally Glass Jars, the final phase is storage. Airtight containers preserve the aroma and flavor, ensuring your homemade Herbs de Provence remain vibrant for months. Glass jars are preferable as they don’t absorb odors and allow you to admire the stunning mixture of greens, purples, and golden tones, a small jar of summer sunlight ready to elevate any dish.

Components Required For Herbs de Provence Blend

• Marjoram, soft and sweet, marjoram serves as the gentle core of the mixture. It introduces a warm, nearly velvety aroma with touches of citrus and pine. It softens stronger herbs and provides a nurturing roundness to the blend.
• Oregano, contributes a strong, earthy kick. It carries a rustic Mediterranean intensity that grounds the blend and imparts depth. A small amount significantly enhances the savory foundation of roasts and stews.
• Mint, whether fresh or dried, mint imparts a refreshing brightness that elevates the overall blend. It doesn’t render the mixture tasting “minty”; rather, it provides a refreshing, green top note that prevents heartier herbs from feeling cumbersome.
• Rosemary is the herb that instantly evokes the aroma of summer. Woodsy, piney, and wonderfully fragrant, rosemary introduces structure and potency. It’s the robust component that withstands roasting and lengthy cooking times.
• Tarragon offers subtle grace, lightly sweet with a hint of anise. It brings intricacy without overwhelming, making the blend feel more sophisticated and delicately layered.
• Fennel Fronds and Flowers contribute a gentle licorice warmth, alongside an herbal sweetness that feels sun-kissed and vibrant. The dried fronds introduce greenery, while the flowers add a deeply aromatic, nearly honeyed scent that elevates the blend into something extraordinary.
• Thyme is the essence of Herbs de Provence. Earthy, herby, and mildly floral, it binds every other ingredient harmoniously. Its consistent, reliable flavor shines brilliantly in everything from roasted chicken to slow-cooked vegetables.
• Lavender, when used modestly, lavender imparts the unmistakable floral whisper that characterizes the blend. It infuses the mixture with a delicate sweetness reminiscent of warm Provençal breezes. Excessive amounts can overwhelm, but just a pinch transforms the blend into something enchanting.
• Basil (Optional), when dried, contributes a gentle sweetness and a hint of spice. It lightens the mixture and introduces a familiar, comforting herbal note that harmonizes beautifully with oregano and thyme.
• Salt (Optional), converts the mixture from seasoning to an all-purpose rub. It enhances each herb’s distinct flavor and prepares the blend for direct application onto chicken, vegetables, or roasted potatoes without any additional steps.