Artificial Food Coloring Free Herbes de Provence
Spice blends are one of those sneaky places where artificial dyes can hide — some commercial versions use colorants to make the mix look more vibrant or uniform on store shelves. Making your own means every pinch is exactly what it says it is: pure, fragrant herbs and nothing else. This Provençal blend layers earthy thyme and rosemary with the floral lift of dried lavender, creating a seasoning that smells like the south of France and tastes just as good as it sounds. A touch of savory and marjoram round out the mix with warmth, while optional fennel seeds add a subtle anise note that works beautifully on roasted vegetables, grilled chicken, or focaccia. It comes together in about two minutes and keeps for up to six months in an airtight jar, so one small batch goes a long way. Once you have a homemade version this good, reaching for a store-bought packet will feel completely unnecessary.
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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.