How to Make Herbes de Provence from Garden Herbs - Joybilee Farm Print
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roasted potatoes in a pan sprinkled with an herb blend

Herbes de Provence

  • Author: Sarah
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3/4 cup 1x
  • Category: Herbs


A blend of summer garden herbs for that offers delicious flavor for veggies, poultry, and fish. If you have the herbs already dried this spice blend takes only minutes to make.


  • 1 tablespoon fennel seeds
  • 2 tablespoons dried rosemary
  • 4 tablespoons dried thyme
  • 3 tablespoons dried marjoram
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried basil
  • 1 teaspoon dried mint
  • 1 teaspoon dried culinary lavender


  1. Start with the rosemary and fennel, and pulse them in a small spice grinder just to break them up.  You don’t want to powder them. Dump into a mixing bowl.
  2. If using home dried thyme, make sure the leaves are stripped off the stems.
  3. Measure the thyme, marjoram, tarragon, basil, mint, and lavender into the bowl with the rosemary and fennel.
  4. Stir the herbs together until blended. Large herb leaves may crumble during mixing, or need to be crumbled to blend together well.
  5. Store in an airtight jar. Label and date. Use as needed.


If you have the herbs already dried this spice blend takes only minutes to make.

Keywords: Culinary herbs

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