Herbs De Provence Spice Mix

Skip the overpriced grocery store jars and blend your own herbes de Provence in about ten minutes flat. This classic French seasoning mix builds on a backbone of equal parts marjoram, thyme, and savory, with smaller hits of basil, rosemary, sage, and fennel seeds adding complexity.

The fennel seeds are the secret weapon here. That faint licorice note is what separates a homemade Provencal blend from generic “Italian seasoning” and gives roast chicken or grilled lamb that unmistakably Southern French character.

Making your own means you control the ratios. Like more rosemary? Double it. Prefer a stronger fennel presence? Go for a full teaspoon. Store-bought blends sit on shelves for months losing potency, but a fresh batch will smell intensely fragrant the moment you open the jar.

Kitchen Tips

• Crush the fennel seeds lightly with a mortar and pestle before mixing. This releases their oils and helps them blend more evenly with the leafy herbs.
• Store in small airtight glass jars away from heat and light. The blend stays potent for about 3 months.
• Rub generously under chicken skin before roasting, or mix with olive oil for a quick marinade on vegetables.

Variations

• Lavender version: Add ½ teaspoon of dried culinary lavender for the most traditional Provencal profile.
• Spicy twist: Toss in ¼ teaspoon of crushed red pepper flakes for warmth.
• Gift jars: Spoon into small mason jars with a handwritten label for a thoughtful homemade gift any time of year.