This post may include affiliate links; for details, see our disclosure policy.

Here’s how to make herbes de Provence! This homemade blend is easy to mix up and features the classic French mixture of herbs.

Herbes de Provence
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Once you’ve tried this French herb blend, you’ll want a sprinkle on everything. Try this homemade herbes de Provence! This seasoning blend with herbs found in the Provence region of France is perfect for sprinkling on fish, veggies or stews. It adds adds an herby intrigue that’s irresistible! Alex and I instantly fell in love the first time we used it. It’s a fun project to make at home, and it makes beautiful gifts too.

What is herbes de Provence?

The term herbes de Provence originally just referred to herbs that grow in the Provence region in France, like savory, marjoram, rosemary, and thyme. It wasn’t until Julia Child grew in popularity that it started to be sold as a spice blend with that name in the 1970’s. So it’s not traditional to French cuisine: it’s more of a convenience for cooks to easily add that flair to recipes.

How to make herbes de Provence

For this recipe, we tried to stay as simple as possible while keeping the integrity of the herbes de Provence you’ll see at the store. There are a few unique ingredients traditional to this blend that we couldn’t leave out. So, you may have to seek out some new ingredients! Or we have some substitute ideas below. The ingredients in herbes de Provence include the following dried herbs:

  • Savory (or thyme or marjoram)
  • Basil
  • Marjoram (or oregano)
  • Tarragon
  • Thyme
  • Rosemary
  • Lavender buds (culinary lavender)
Herbs de Provence

What’s savory?

Savory is an herb that’s part of the mint family that grows in the Mediterranean. It’s pretty easy to find in the dried herbs section in your grocery store, but some stores may not have it. A good substitute is dried thyme or marjoram.

What’s marjoram?

Marjoram is another Mediterranean herb with a flavor that has pine and citrus notes. Again it’s pretty easy to find at your local grocery, but since it’s more unique some stores don’t carry it. A good substitute for marjoram is oregano.

Why lavender is used

Interestingly, lavender is only included in the herbes de Provence sold in North America. But it’s so common in this seasoning blend that we had to add it here. Feel free to omit if you prefer. Because it’s a scent that’s commonly used in soaps, some people complain that it tastes soapy.

But used correctly, it brings a unique earthy flavor to dishes. Make sure to find dried culinary lavender: it’s typically sold in the dried herbs and spices section. (Not sure what you’d do with a jar of lavender? Use it in the filling for this Blueberry Crisp: it’s to die for!)

Herbes de Provence seasoning

How long to store homemade herbs de Provence

You can store your homemade herbes de Provence in an airtight container for 6 months to 1 year. Of course, it’s best when it’s the freshest! Spices last in a cool, dry place for 8 months to 1 year. You can use this spice blend to add new life to spices that you’ve had for a while.

Ways to use herbs de Provence

There are lots of ways to use this French seasoning blend. Here are a few ideas for where to start:

  1. In olive oil as a dip: Sprinkle into olive oil, sprinkle with salt, and use to dip bread.
  2. White beans: Drizzle white beans with olive oil and add a few shakes.
  3. Salmon: Try on our Baked Salmon or Cedar Plank Salmon.
  4. Chicken: This seasoning is often used to marinade chicken before cooking.
  5. Potatoes: Crush the seasoning under a glass to make sure the lavender buds are finer. Then use a sprinkle on Baked Fries or Parmesan Potatoes.
Seasoning blends
Try all our seasoning blends!

This recipe is…

Vegetarian, gluten free, vegan, plant based, dairy free, naturally sweet, refined sugar free, low carb, and keto.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Herbes de Provence

Herbes de Provence Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About 7 tablespoons 1x


Here’s how to make herbes de Provence! This homemade blend is easy to mix up and features the classic French mixture of herbs.


  • 2 tablespoons dried savory
  • 1 tablespoon dried basil
  • 1 tablespoon dried marjoram or oregano
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried thyme
  • ½ tablespoon dried rosemary
  • ½ tablespoon dried lavender buds (culinary lavender)


  1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
  • Category: Seasoning
  • Method: Mixed
  • Cuisine: Spices
  • Diet: Vegan

More seasoning blends

Making DIY seasoning mixes at home is so easy! They taste incredible—much better than storebought—and are fun gifts, too. Try all our seasoning blends (listed by style):

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Andrew Allison says:

    I’m curious about your Herbes de Provence recipe, specifically how did you come up with the herbs and their proportions. There are many, many variations of both in recipes. Many, for example, include crushed Bay Leaf, and Lavendar is only an ingredient in verions sold in N. America.

    1. Alex Overhiser says:

      Hi! We looked at various versions online and in cookbooks and came up with a mix that tastes great to us.