- Herb and spice
- Seasoning mixes
Make your own Herbes de Provence rather than paying for it. Makes a lovely food gift if you have friends who like to use it.
18 people made this
- 2 tablespoons dried rosemary
- 1 tablespoon fennel seeds
- 2 tablespoons dried savory
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried lavender flowers
- 2 tablespoons dried Italian parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried tarragon
- 1 teaspoon crushed bay leaves
MethodPrep:5min ›Ready in:5min
- Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon and crushed bay leaves with the rosemary and fennel. Store in an air-tight container between uses.
Reviews & ratingsAverage global rating:(43)
Reviews in English (35)
I am the creator of this recipe. 2 tablespoons dried does not make 2 tablespoons ground. Here is a change that was not posted....I ground the rosemary to make 2 tablespoons ground. Try doubling or tripling the rosemary to get 2 tablespoons. Enjoy!-11 Jul 2012
by PAMELA D. aPROpos of nothing
I was out of my regular Herbs de Provence so looked this up. I didn't have the lavender and started to skip the bay but decided to grind some up and see. The smell once ground was great so I went ahead and added it. I used this on "Slow-Roasted Beef for Sandwiches" and it was fantastic.-27 Mar 2013
Wonderful Herbs de Provence seasoning recipe. It is so good when combined with beef bouillon, basil, garlic and ginger on a steak!!-13 Apr 2013
Herbes de Provence Steak Rub
This is my absolute favorite go-to steak rub. This recipe calls for herbes de Provence. If you don't have any on hand, simply use dried thyme, marjoram, rosemary, oregano, or sage, either alone or in some combination to your liking. The secret ingredient of this rub is the allspice, which enhances the other flavors. This recipe makes enough rub for four steaks and you can use it on all cuts of steaks.
A rub will create a deliciously savory crust on your steak. Applied in advance, it can also help tenderize the steak. A steak rub, as opposed to a barbecue rub, can be used for grilling steaks and not just for low-temperature barbecuing or smoking. A steak rub has no sugar, which can burn at the high temperatures used when grilling, while barbecue rubs have sugar. To turn this recipe into a true barbecue rub you would add 2 tablespoons of sugar.
As many people prefer grilled steaks, that was probably your plan in any case. If you try it with barbecuing, you might want to experiment with adding some sugar to one steak while using the rub without it on another and see which you prefer.
Here's How Herbes De Provence Can Make All Your Food Taste Like France
Today, August 29, is national "Eat More Herbs, Less Salt" day. Yes, that is an actual food holiday. Our first though upon learning this fact was, "WTF! Why in the world is that even necessary?!" But, after our initial bewilderment simmered down, we soon began to embrace the idea. Herbs -- we're talking thyme, rosemary and the like, not the illicit kind -- are a saving grace in a kitchen. They're an amazing resource for any cook because a little herb gives a lot of flavor. And if you're getting flavors from herbs, you'll naturally use less salt because you just don't need it.
The French know this principle well. French cooking often turns to herbs for a fresh, bold flavor. (It's one of the reasons the cuisine is so popular around the world. That, and all the butter.) One of their most popular cooking ingredients -- a mixture called "herbes de Provence" -- is proof of that. This blend of dried herbs is a combination of thyme, marjoram, rosemary, oregano, savory and sometimes lavender, and represents the bounty and fragrance of the region. And it makes everything taste heavenly.
If you can't find herbes de Provence at your grocery store you can make your own mix with the help of this recipe. Then, put it on everything. Let these recipes be your guide.
Herbes de Provence Bread
Using a stand mixer with a dough hook, mix the water, sugar and yeast in the bowl of a stand mixer. Let the mixture stand for 5 minutes, or until bubbly. Add 1/2 cup flour, the salt, olive oil, herbs and pepper and mix, on medium speed, for a minute or two. Gradually add the rest of the flour, mixing on low speed until all of the flour is incorporated, and the dough starts to pull away from the bowl, about 6 minutes. Grease a clean bowl, and transfer the dough to the greased bowl. Cover with a damp towel and let rise in a warm place for an hour.
Press the dough down, and transfer to a baking sheet (or a pizza stone, your call). Form the dough into a loaf shape, cover with the towel, and let the dough rise for another hour. Carefully remove the towel (some of the dough may want to cling to it), and bake the dough at 375° for about 30 minutes.
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Carriebakes on 11.16.2009
Like the last two reviewers, my bread turned a bit on the flat side. It was incredibly tasty and the middle was soft, though! I sliced it in long strips (like biscotti), so it was perfect for dipping into soup. Very good!
Insanesquash on 10.20.2009
I had the same experience as xiuxiu. The bread was good, but it seemed like the dough was a bit too wet and it baked up flatter than bread normally does. I think if I were to make it again I’d use a bit more flour and yeast.
Xiuxiu on 10.2.2009
Made this yesterday. It came out very tasty and soft, but my bread was kinda flat and round (like a fluffy pancake as my daughter puts it). The dough was very sticky, and really hard to shape into loaf.
I wonder what did I do wrong.
Dishinanddishes on 10.1.2009
What a a great way to use that jar of herbs I bought and never know what to do with! This looks SO good!
Whatmegansmaking on 9.30.2009
Loved this bread! All homemade bread is good in my opinion, but the herbs in this are just wonderful. I’ve been looking for reasons to use my herbs de provence as well, so this worked out perfectly
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Mary Poole on 11.27.2019
Stephen Gallagher’s review below was ON POINT. Yes. Let that yeast froth for AT LEAST 10 minutes, and yes, knead for a long time and add flour as needed until the texture feels super soft but not sticky. I did this while watching an episode of the excellent British romantic cringe comedy series “Miranda” which btw I totally recommend. Pairs well with this bread and a glass of wine. Moving on.
One other change to make– put an egg wash on the top of the loaf so that it browns nicely.
But really, this was delicious, perfect texture, smelled and looked great, totally awesome recipe.
Stephen Gallagher on 11.24.2015
I have been making this bread for a few years now and absolutely love it, as does everyone that tries it. Out of first necessity, and now habit, I do just a couple things differently, though, which I think would address the other reviewers comments on the “flatness” and “wetness” problem.
First, although I don’t change the quantity of ingredients when activating the yeast (water+sugar+yeast step), I more than double the time before adding the other ingredients (mix the first three ingredients until they dissolve together, then wait AT LEAST 10 minutes, if not 12/13 before moving on to incorporate the other ingredients).
Second, when I first started making this recipe, I did not have a stand-up mixer, which I do now. As a result, I mixed the flour by hand (a ½ cup at a time) and then kneaded the dough by hand for 15 (yes, 15) minutes. While kneading, a lot of additional flour is incorporated into the dough from just putting flour on the counter, and adding flour if the flour is still too “sticky”. I would estimate that in the kneading process another ½ cup of flour is added, but this is just an estimate. The dough rise-time is the same (1 hour, punch down, another hour before baking). In addition to this, I also do an egg-wash before putting the bread in the oven (still for 30 minutes), and cut a slit down the middle to let the steam escape and help the bread rise. It’s ALWAYS turned out perfect with this method.
I really believe that the key to this recipe is more yeast activation time and kneading this by hand (with more flour subsequently). If you have a stand mixer, by all means use it I use a stand mixer now, but once all the ingredients are incorporated, and the dough is a sticky mess, I take it out of the bowl and knead it by hand still.
Try the recipe with these slight alterations and it will be perfect!
3catcrazy on 2.3.2013
This is my go-to bread! Good with soups, stews, salads or just dipped in olive oil.
Nickiebrickie on 9.17.2012
Wonderful recipe. I should have posted a long time ago, I’ve been using this recipe for months! Thanks so much!
Herbs de Provence Roasted Chicken BreastsRecipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: Clean & Simple Diabetes Cookbook. Recipe Credit: Jackie Newgent, RDN, CDN . Photo Credit: Renee Comet.
This elegant entree requires only 5 minutes of prep time and only 4 ingredients! Herbs de Provence is a blend of herbs popular in Southern France. It typically includes thyme, rosemary, basil, tarragon, marjoram, and sometimes lavender. If you don't have the blend on hand, you could make your own, or use dried rosemary instead. Pair with a simple vegetable side dish like Easy Middle Eastern Green Beans.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
Preheat the oven to 400 degrees F.
Tie the meat in three or four places with kitchen twine. Rub the garlic all over the meat. Sprinkle with the herbes de Provence and pepper.
Put in a heavy nonstick roasting pan. Lightly spray the roast with the olive oil spray. Scatter the carrots and onion on and around the meat. Cook, uncovered, for 25 to 30 minutes per pound for medium-rare, or to desired doneness. Remove from the oven and sprinkle with the salt.
Cover with aluminum foil and let stand for 10 to 15 minutes. Slice the roast. Garnish with the parsley.
Chicken Herbs de Provence
Many people are consciously adding more chicken to their diet for the health benefits. This is all fine and dandy, but sometimes we can get into a flavorless rut. Finding new chicken recipes that are healthy and still full are flavor can be hard to do. This chicken dish is simple and quick to make, but don't under estimate its sophisticated and delicious flavor.
This chicken dish could be baked in the oven or prepared on the grill. A very simple marinade of olive oil, lemon and Herbs de Provence create the most amazing and flavorful compliment to this light and healthy dish. We prepared this dish on the grill and the aroma of the lavender and herbs was completely spectacular! Serve with a baked sweet potato - this chicken dish is not your standard meat and potatoes fare.
We used our Herbs de Provence for this recipe, which is hand blended basil, tarragon, thyme, marjoram, chervil and lavender.
- 4 boneless, skinless chicken breast (about 4 oz each)
- 2 Tbsp olive oil
- 1 Tbsp fresh squeezed lemon juice
- 2 Tbsp Herbs de Provence
- Prepare grill to med/high heat.
- In a small bowl, stir together the olive oil, lemon juice and Herbs de Provence.
- Pour herb mixture on chicken breasts - coating each one thoroughly.
- Sit chicken in refrigerator for at least 20 minutes to marinate and infuse flavors.
- Grill the chicken over med/high heat for 8 to 10 minutes on each side until chicken is cooked through and juices run clear.
To prepare in the oven: Follow the same directions for marinating. Preheat oven to 350 degrees. Bake, uncovered for 25 to 30 minutes until chicken is cooked through.
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Herbs de Provence (Make your own)
Herbs de provence (or herbes de provence) is a simple, yet very satisfying dried herb blend from the south of France. It is usually a blend of savory, rosemary, basil, thyme and oregano. Most of us are familiar with rosemary, basil, thyme and oregano, but might not be as accustomed to using savory. Savory is a pungent herb that is used sparingly in recipes, but which blends perfectly with the other herbs in herbs de Provence.
Herbs de Provence goes wonderfully on fish, chicken, meat and potatoes. The blend of herbs creates a flavor that is unusual, but super flavorful and is almost magical at making bland foods delicious.
Besides the wonderful flavor of herbs de Provence, there are also many potential health benefits. Here are just a few of the potential health benefits of each of the herbs:
Basil – Prevention of certain cancers, reduction in depression, reduction of age related memory loss, anti-inflammatory. Basil may also protect against the risk of ulcers for those taking regular doses of aspirin.
Thyme – May reduce blood pressure, protects against colon cancer, kills breast cancer cells, anti-microbial.
Oregano – Helpful for colds and flu and fever. Anti-inflammatory, potentially anti-cancer herb that also helps digestion.
Rosemary – anti-inflammatory, improves brain function, increases circulation, enhances memory, improves digestion.
Savory – Increases sex drive, improves colds and flu, reduces indigestion and gas.
All of these herbs, on their own have positive effects on the body and combined make for some potentially powerful medicine.
The recipe for herbs de Provence only takes about 5 minutes to make. This recipe is the closest I have found that matches the traditional herb blend. The Americanized version includes lavender in the mixture, but I prefer to stick with the original.
Once you make the blend, you can try our herbs de Provence parmesan potatoes (link to recipe here). Red potatoes, covered with olive oil and herbs de provence, baked in the oven and then sprinkled with parmesan cheese. I found this to be one of my all time favorite potato recipes.
Let us know if you try the herbs de Provence and if you have created any recipes with it. Please rate and review!
Herbs de Provence: Recipes and History
Every single country in southern Europe has its own signature set of herbs and spices. Only real culinary masters still apply the knowledge of single herbs and food matching, whereas most home kitchens use ready herbs mixes to bring the desired aromas of the Mediterranean cuisine.
French cuisine is no exception. Its herb mixes vary significantly by region, according to the available plants: they may or may not include stalk celery, leek, savory, purple sage, and rosemary or orange zest.
One of the most known herbs mixes is called “ bouquet garni ” – a composition made of aromatic herbs, tightly bound together or wrapped in a muslin, so that it can be easily taken out of the pot when a dish is ready. Usually bouquet garni includes 2-3 parsley stalks (but no leaves, as they are too tender and might make the broth look muddy), thyme and 2-3 bay leaves.
A few centuries back, a predecessor of bouquet garni was called “paquet”, which was described by a famous French chef Pierre de Lune i one of his essays: “A piece of lard (for modest days), cut leek, thyme, clove, chervil, parsley”.
Another popular French herb mix is called “fines herbes” – a combination of finely chopped fresh herbs. It is widely used in sauces, cottage cheese, omelette, as well as dishes with meat and vegetables.
Mostly, “fines herbes” includes parsley, chervil, tarragon, nebuka and cut leek. Many chefs also include celery stalks, fennel stalks, basil, rosemary, thyme and bay leaf, however these herbs are more commonly used separately or as a part of bouquet garni. The mixture of “fines herbes” can also be made with dry herbs, but in this case a big part of the aroma intensity is lost. The proportions might vary, and it is usually added at the end of the cooking process and is not taken out of the dish before serving, unlike bouquet garni. Adding fines herbes on the top of omelette, asparagus or goat cheese can make a simple dish a highlight of any meal.
Herbes de Provence
“Herbes de Provence” are considered to be the youngest member of the herbs mixes family in France. This term has only been used since 1970s and it usually refers to the mix of typical herbs of Provence, which can be fresh or dry. Nowadays however the composition does not always include herbs grown in Provence exclusively, and can consist of thyme, marjoram, oregano, rosemary, basil, chervil, tarragon, lovage, savory, sage, bay leaf and fennel. When you find Herbes de Provence outside of France, it might also include lavender , but lavender is never included in the original version.
In old times the herbs were never cultivated and were picked by hand in the wild. Nowadays they are widely cultivated by large producers as well as small family farms all over the country, but the largest amount of herbs sold in France itself surprisingly comes from abroad. Bay leaf is imported from Turkey, marjoram from Egypt, thyme from Morocco, rosemary from Spain other herbs are imported form Poland, Albania and China. In other words, if you see a tagline “Herbes de Provence” there is no guarantee that the mix was produced in France.
Herbes de Provence are widely used for grilled meat and vegetables, fish, sauces, pasta, tomato-based recipes, soups, pie fillings, salad dressings … there is no end to their application! But if you are looking for the most classic recipe – take a look at ratatouille, a vegetable sauté made with young zucchini, aubergines and tomatoes.
Herbes de Provence became so famous worldwide, that it is easy to find them not only in the supermarkets and regular food markets, but even in the souvenir shops and airports, packed in elegant glass jars and ceramic vessels. The fact that they can be preserved for months makes them indeed a perfect travel companion, and of course a kitchen must-have. If you happen to travel in the region – don’t miss the chance to take a pack of Herbes de Provence home, and it will instantly bring the smells and tastes, and with them the memories of Cote d’-Azur to your house.
Just remember, every mixture will never be the same. Many French chefs create them for their kitchens personally, according to their own taste preferences, and the most dedicated culinary masters even pick them in the wild themselves. Some of the chefs refuse to use the pre-made mixtures at all, explaining that “even their Grandma never mixed everything together and knew which herb goes with what”. If someone has mastered the art of food and herbs matching, nothing can convince her to switch to ready-made mixtures. The real masters know, that rosemary goes best with lamb, juniper berries with game, sage with pork and potato, fennel with fish, thyme with rabbit, tarragon with chicken and basil with tomatoes ….
This guest post was contributed by Natur Produkt (“ Натур Продукт ”), the first Russian media project a natural, environmentally friendly life style. It shares knowledge about how to make our lives and surroundings better. The original text of the article (in Russian) can be seen here .