Oral Allergy Syndrome Friendly Herbes de Provence
Making 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 dried thyme, rosemary, savory, marjoram, oregano, and lavender flowers captures the sun-baked spirit of southern France in a single jar. For anyone managing oral allergy syndrome, fresh herbs can sometimes be a frustrating trigger — but drying neutralizes the proteins that cause that telltale tingling, making this blend a genuinely safe and flavorful way to season your food. The optional fennel seeds add a subtle anise note that rounds out the whole blend beautifully. Stir everything together, pour it into an airtight jar, and you have a pantry staple that keeps for up to six months. Use it on roasted vegetables, grilled proteins, focaccia, or anywhere you want a deeply aromatic, Provençal touch without a second thought.
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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)
Can be omittedfennel seeds
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.