Anti Inflammatory Herbes de Provence
Few things transform a simple dish quite like a well-made herb blend, and this Provençal mix is the kind of pantry staple that earns its place on the spice rack fast. Thyme, rosemary, marjoram, and savory are the backbone here — each one packed with plant compounds that researchers have long associated with supporting the body's natural inflammatory response. The touch of dried lavender flowers is what sets this blend apart from anything you'd grab off a grocery store shelf, adding a subtle floral note that makes roasted vegetables, grilled chicken, or a simple vinaigrette feel genuinely special. Fennel seeds round out the optional finishing touch with a gentle anise warmth that plays beautifully with the other herbs. Because you're mixing it yourself from whole dried herbs, there are no fillers, anti-caking agents, or mystery additives to worry about — just clean, aromatic ingredients doing exactly what they're supposed to do. A single batch keeps for up to six months in an airtight jar, so you can season generously and often without running back to the store.
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Learn more →Ingredients
12 servings
- 2 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried savory
- 1 tbsp dried marjoram
- 1 tsp dried oregano
- 1 tsp dried lavender flowers
- ½ tsp fennel seeds (optional)
Instructions
- 1
Combine the dried thyme, rosemary, savory, marjoram, oregano, lavender flowers, and fennel seeds (if using) in a small bowl and stir until evenly mixed.
- 2
Transfer the blend to an airtight jar or container and store at room temperature, away from direct light and heat, for up to 6 months.