Fructose Free Herbes de Provence
Building your own spice blend from scratch is one of those small kitchen moves that pays off every single time you reach for it. This fragrant mix of thyme, rosemary, savory, marjoram, oregano, and lavender flowers captures the sun-soaked spirit of southern French cooking in a single jar. For anyone managing fructose sensitivity, store-bought seasoning blends can be a minefield — fillers, anti-caking agents, and mystery "natural flavors" have no place here. Every ingredient in this blend is a straightforward dried herb or seed, so you know exactly what you're getting with zero guesswork. The optional fennel seeds add a subtle anise warmth, but the blend holds its own beautifully without them. Stir it together in minutes, seal it up, and you've got a go-to seasoning that elevates roasted vegetables, grilled meats, and simple vinaigrettes for months to come.
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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.