Corn Free Herbes de Provence
Making your own spice blends from scratch is one of the smartest moves you can make in the kitchen, especially when store-bought versions so often sneak in anti-caking agents or fillers that can be surprisingly hard to trace back to corn-derived sources. This fragrant Provençal blend layers dried thyme, rosemary, savory, marjoram, and oregano with a touch of lavender flowers for that unmistakably floral, herbaceous character that makes roasted chicken, grilled vegetables, and braised lamb taste like something from a French countryside kitchen. The optional fennel seeds add a subtle sweetness that rounds everything out beautifully. It comes together in minutes with nothing more than a bowl and a spoon, and a single batch keeps for up to six months in an airtight jar. Having a reliable, homemade version on hand means you can season confidently without second-guessing every label at the grocery 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.