Mustard 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 unexpected fillers or are processed on shared lines with allergens. This fragrant Provençal blend layers dried thyme, rosemary, savory, marjoram, and oregano into something that smells like the south of France and tastes incredible rubbed onto roasted chicken, stirred into olive oil, or scattered over vegetables before they hit the oven. The dried lavender flowers are the secret touch that lifts the whole blend into something genuinely special — floral without being perfume-y. A pinch of fennel seeds rounds out the flavor with a subtle anise warmth if you're into that. The whole thing comes together in minutes and keeps for up to six months in an airtight jar, so you're stocking your pantry with something you'll reach for constantly. It's the kind of homemade staple that makes everything you cook taste a little more intentional.
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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.