Barley Free Herbes de Provence
Making your own spice blends at home is one of those small kitchen habits that pays off every single time you reach for the jar. This fragrant mix of thyme, rosemary, savory, marjoram, oregano, and lavender flowers captures the sun-drenched spirit of southern France in a way that store-bought versions rarely match. The optional fennel seeds add a subtle sweetness that rounds out the herbal depth beautifully. For anyone navigating grain sensitivities, pre-packaged seasoning blends can be a hidden minefield — fillers, anti-caking agents, and shared production lines make label-reading exhausting. This recipe sidesteps all of that by using nothing but pure dried herbs, so you know exactly what's going into your food. Stir everything together, seal it in an airtight jar, and you've got a versatile blend that keeps for up to six months and elevates roasted vegetables, grilled meats, and olive oil dips alike.
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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.