GERD Friendly Herbes de Provence
Making your own herb blend at home 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 comes together in minutes and fills your kitchen with the kind of aroma that makes cooking feel genuinely enjoyable. For anyone managing acid reflux or a sensitive stomach, store-bought seasoning blends can be a minefield — hidden citric acid, onion powder, garlic, and other common irritants sneak into commercial mixes more often than you'd think. This blend keeps things clean and simple, leaning on gentle, aromatic herbs that add serious depth without the usual triggers. The optional fennel seeds are a nice touch if your system tolerates them, and the lavender gives the whole thing a subtle floral note that feels a little special. Stored in an airtight jar away from heat and light, it stays fresh and potent for up to six months, so one quick batch goes a long way. Sprinkle it over roasted vegetables, chicken, or fish and you've got a flavor boost that works hard without working against you.
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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.