Wheat Free Herbes de Provence
Making your own spice blends at home is one of those small kitchen moves that pays off every single time you open the jar. This fragrant mix of thyme, rosemary, savory, marjoram, and oregano captures the sun-warmed, aromatic spirit of southern French cooking, with dried lavender flowers adding a floral lift that makes it genuinely special. A pinch of fennel seeds rounds things out if you want a subtle anise note in the background. For anyone navigating wheat sensitivities, store-bought seasoning blends can be a hidden minefield — fillers, anti-caking agents, and shared production lines are all common concerns. When you mix it yourself from pure dried herbs, you know exactly what's in the jar. Stir everything together, seal it up, and you have a versatile blend ready to go on roasted chicken, vegetables, lamb, or olive oil for dipping. It keeps for up to six months, so one quick batch does a lot of heavy lifting in the kitchen.
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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.