Herbes de Provence

Living in a small town suits me right down to the ground. Most of the time…

It’s on the occasions when I need a specialty ingredient for baking or cooking and I have to drive an hour down to Jacksonville to get it, that my love begins to wane.

By no means do I consider Herbes de Provence a specialty ingredient, but it apparently isn’t in huge demand here, which is why I had to stop being lazy and make my own.

Knowing how to create your own herb blends is not only useful when you run out (as was the case here), but it also saves a lot of money, especially when you first start cooking and are building a collection of herbs. Herbes de Provence is one of my favorites because of the blend of flavors – the smell of a Provencal-style roast chicken in the oven is pretty close to unbeatable.

The combination of herbs typically found in Herbes de Provence depends on the brand you buy, but usually includes a combination of ingredients that grow around Provence, like thyme, rosemary, sage, basil, marjoram, oregano.

I add lavender to mine because of the earthy smell, but also because I dated this kid in high school whose mother was from France and she sounded SO sexy when she said lavender. Now I use it whenever I can because I like to say it too. Although I have a terrible French accent and it doesn’t sound nearly as charming coming out of my mouth…

Herbes de Provence

2 ½ tsp. dried thyme
2 ½ tsp. dried rosemary
2 tsp. dried basil
1 tsp. dried tarragon
1 tsp. dried savory
1 tsp. crushed lavender

Mix all the ingredients together in a small bowl and store in an airtight container.

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Comments

  1. 1

    Your funny statement about the ex-beau’s Mom reminded me of that character in “A Good Year”, Madame Duflot, who would always run upstairs to save the guests from the scorpions, only to pick the lavender out the dustbin and say: “Lavande! Lavande!” in the way only the French can say it :-)

    This recipe reminded me of packets of almonds that were for a brief time available at Marks & Spencer, roasted in olive oil and provencal herbs. They were divine! You had to force yourself to stop eating them (although the price of a 100 gram packet pretty much did that for you)!

    • 2

      Juanita – I LOVE that movie! Especially when the guy sticks his hand out the window and yells Lance Armstrong. And what a great idea for almonds…

  2. 3

    The addition of the lavender is REALLY nice!

  3. 4

    Will try this – and use it for the roasted potatoes. Delicious and must smells sooo good!

  4. 5

    What a great idea to make this at home instead of purchasing it. I bet this is amazing on roast chicken.

  5. 6

    Hehee. Who cares about the French accent? Your herbes de provence are possibly far better than the ones in dusty bags they sell to the tourists in Provence ;-) Love the lavande, madame!

  6. 7

    Oh Thank you for this!!! I have wondered if I could make my own, but have never done anything to figure it out!

  7. 8

    I love this post. I also live in a wee little town that does not carry anything beyond coarse salt. I am really looking forward to trying this out. Thanks so much for posting it.

    I laughed at the reference to saying cooking words with accents. I am a huge Curtis Stone fan (who isn’t right?) and I find any reason I can to say “shallots” so I can say it like he does.

  8. 9

    Funny, I just posted a chicken recipe with herbes de provence, and I had to look everywhere for it! I finally found a large jar of it at TJ Maxx. I considered making it, but wasn’t even sure if I could find savory seasoning!

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