Herbes De Provence

This classic French herb blend builds on a backbone of marjoram and thyme, rounded out with savory, basil, rosemary, sage, and a touch of fennel seed for that signature anise warmth. Once mixed, it keeps in an airtight jar for about four months before losing its punch.

Herbes de Provence belongs on roast chicken, grilled lamb, ratatouille, and anywhere you want a warm, herbaceous lift without measuring out six different jars. Rub it on vegetables before roasting, stir it into vinaigrettes, or sprinkle it over focaccia dough before baking.

The balance here leans heavily on marjoram and thyme, which gives this blend a more savory, earthy profile than the lavender-heavy versions you sometimes find in stores. If you prefer that floral note, add a pinch of dried culinary lavender.

Kitchen Tips

• Crumble the rosemary and sage between your fingers as you measure to release their oils and break them down to a more uniform size.
• Toast fennel seeds lightly in a dry skillet before adding for a deeper, nuttier flavor.
• Label your jar with the date. After four months, the herbs lose potency fast. A quick sniff test tells you if it’s still worth using.

Variations

• Provençal with lavender: Add ½ teaspoon dried culinary lavender for the classic southern French profile.
• Italian-leaning: Swap fennel seeds for dried oregano and double the basil.