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If you’ve ever cooked a recipe that calls for Herbes de Provence and wondered whether it’s worth buying yet another spice blend, good news. This is one of those seasoning mixes that’s incredibly easy to make at home and honestly tastes better when you do.

Herbes de Provence

Herbes de Provence Recipe

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This classic French herb blend comes from the Provence region of southern France, and like many traditional recipes, there’s no single “correct” version. Most blends start with a few foundational herbs, then get customized depending on the cook, the dish, or even the season. That’s part of the charm — and exactly why making it yourself just makes sense.

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This homemade Herbes de Provence recipe comes together in about two minutes, uses pantry-friendly dried herbs, and can be adjusted endlessly depending on what you’re cooking. It’s perfect for roasted vegetables, chicken, fish, lamb, soups, stews, and even bread dipping oils.

Once you make it once, you’ll never go back to store-bought.

Why Make Your Own Herbes de Provence?

You control the flavor balance
No fillers or stale herbs
Easily customizable for different dishes
Cheaper than buying specialty blends
Keeps beautifully for months

And if you already have a well-stocked spice drawer? You probably have everything you need right now.

Ingredients

This version starts with the classic base herbs most commonly found in traditional blends:

dried thyme
summer savory
marjoram
dried rosemary
dried oregano
optional add-ins (see notes, below): dried dill, dried lavendar, tarragon (estragon), dried parsely, dried sage, dried fennel, dried basil, chervil, dried mint, anise seed

How to Make Herbes de Provence

Add all ingredients (including any optional herbs you’re using) to a small bowl or dish.
Stir well until evenly combined.
Use immediately or transfer to an airtight jar for storage.

That’s it. No cooking, no special equipment, no mess.

Recipe Tips & Notes

There’s no single “right” version. Traditionally, Herbes de Provence varies from household to household in southern France. This is a seasoning meant to be adapted.
Lavender is optional. While lavender is popular in modern blends (and often credited to Julia Child for its rise in popularity), it’s not always included. Use it sparingly — a little goes a long way.
Shake before using. Heavier herbs like rosemary tend to settle in storage.
Store smart. Keep your blend in an airtight container away from heat and humidity to prevent clumping and preserve flavor.
Use it 1:1. Substitute this homemade blend for store-bought Herbes de Provence in the same amount called for in any recipe.
Quality matters. Fresh, high-quality dried herbs make a noticeable difference here. If any of your herbs smell dull or dusty, it’s time to replace them.

How to Use Herbes de Provence

This blend is incredibly versatile. Try it on roasted chicken or turkey, mixed with olive oil for roasted vegetables, sprinkled over fish or lamb, stirred into soups or stews, added to marinades or salad dressings, blended into butter for bread or steaks.

Once you start using it, you’ll find yourself reaching for it constantly.

Making your own spice blends is one of those small kitchen upgrades that makes everyday cooking feel just a little more special — and this Herbes de Provence is a perfect place to start.