Herbs de provence is one of my favorite spice mixes to have on hand. This traditional French mixture is an easy way to flavor vegetable stews, eggs, and meats. The various brands of herbs de provence don’t always use the same herbs in the same amounts; you’ll often see fennel and basil, neither of which I’ve included here, instead of, or in addition to, the herbs I’ve chosen to use (thyme, rosemary, savory, marjoram, and lavender), so consider this recipe more of a template. Once you’ve put together your perfect mix, you’ll find yourself reaching for it time and time again.
Herbs de Provence (adapted from The Herb Gardener)
Yield: approximately 1/2 cup
- 2 1/2 Tbsp dried thyme
- 2 1/2 Tbsp dried rosemary
- 1 1/2 Tbsp dried savory
- 1 Tbsp dried marjoram
- 2 tsp dried lavender
In a spice grinder or mortar and pestle, combine 2 1/2 Tbsp dried thyme, 2 1/2 Tbsp dried rosemary, 1 1/2 Tbsp dried savory, 1 Tbsp dried marjoram, 2 tsp dried lavender. Grind until desired consistency. Store in a jar at room temperature; this spice mix will stay good for 6 months but will decrease in flavor with time.