Low FODMAP 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 navigating a low-FODMAP lifestyle, store-bought seasoning blends can be a minefield — hidden garlic powder, onion flakes, and other high-FODMAP fillers sneak into commercial versions constantly. Making it yourself means you know exactly what's in there, and every ingredient here is naturally gut-friendly. The optional fennel seeds add a subtle anise warmth, but the blend is beautifully complete without them if you prefer to leave them out. Stir it into olive oil for a quick marinade, rub it onto chicken or lamb, or scatter it over roasted vegetables — the uses are practically endless. A single batch keeps for up to six months, so you'll have a reliable, flavorful staple on hand whenever inspiration strikes.
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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.