Herbes de Provence–4 Versions
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Herbes de Provence is a popular spice blend with so many applications. Here are 4 ways to make it so you can enjoy it anytime with whatever spiced you have on hand.
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What Is Herbes de Provence?
Herbes de Provence is
a mixture of dried herbs typical of Provence. Formerly simply a descriptive term referring to herbs typical of Provence, in the 1970s, commercial blends started to be sold under this name.
It’s typically used on fish or meat before cooking or grilling and sometimes is used in vegetable stews.
But on this blog, perhaps as on none other, Herbes de Provence is the building block for a great popcorn recipe.
Really.
Of course, you can buy your own pre-mixed Herbes de Provence spice mix if you prefer (I recommend Frontier as a great source for organic spices), but making your own Homemade Seasoning Blends just has so many benefits that I think it is the way to go.
Why Make Your Own Seasoning Blends?
- Save money (the bends cost a ton more than individual spices. I guess the spice mixer folks get paid a lot of money :-).)
- Save time
- Have fun in the kitchen (this is something that you can certainly do with your kids!
Herbes de Provence Recipes
There are a number of different ways to make this seasoning blend.
Here are four options for you to choose from, depending on your taste and what you have available.
How to Use Herbes de Provence
- sprinkle on roasted vegetables before roasting
- put on chicken or fish before cooking (it would be great on this Spatchcock Chicken)
- mix into an Italian dressing or other dressings like this Honey Balsamic Vinaigrette
- on eggs
- on toast (it would be great on avocado toast)
- on popcorn!
More Homemade Seasoning Blends
Here are some other homemade spice blends to add to your collection.
- Homemade Taco Seasoning
- Homemade Mild Curry Powder — great flavor and kid-friendly too
- Homemade Vegetable Broth Mix (Bouillon) | All Purpose Seasoning
- Chat Masala — an atypical version of this Indian spice that is on our table all. the. time.
- Pumpkin Pie Spice
Herbes de Provence
Ingredients
Version I
Version II
- 7 teaspoons thyme
- 7 teaspoons summer savory
- 3 1/2 teaspoons lavender
- 1 3/4 teaspoons rosemary
- 3 1/2 teaspoons oregano (or basil)
- 1 3/4 teaspoons sage
Version III
- 5 teaspoons thyme
- 2 1/2 teaspoons basil
- 2 1/2 teaspoons marjoram
- 2 1/2 teaspoons tarragon
- 2 1/2 teaspoons rosemary
- 5 teaspoons summer savory
- 2 1/2 teaspoons fennel seeds (cracked)
- 2 1/2 teaspoons lavender
Version IV
- 3 1/2 teaspoons summer savory
- 3 1/2 teaspoons rosemary
- 3 1/2 teaspoons thyme
- 3 1/2 teaspoons oregano
- 3 1/2 teaspoons basil
- 3 1/2 teaspoons marjoram
- 3 1/2 teaspoons fennel seed
Instructions
- Add all ingredients in a small bowl.
- Combine well.
- Store in an airtight container.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
If you have a seasoning blend you’d like me to find a DIY recipe for, please do share!
Source: Wikipedia.
In the recipes you have Savory listed as well as Summer Savory. What is the difference and what is it?
Hi there. So sorry that was a typo. It’s fixed now. Thanks for bringing it to my attention!
If you like bread dip, this makes a great one mixed with olive oil.
This is the perfect web site for everyone who hopes to find
out about this topic. You realize so much its almost hard to argue with you (not
that I actually will need to…HaHa). You definitely
put a brand new spin on a topic which has been written about for ages.
Excellent stuff, just great!
So, I went to my store and only found fennel seed – not cracked fennel. I am guess I could just grind it? What is “cracked” fennel exactly, and what is the best way to find it? I only found seed and powder on the mountain rose herb site. 🙂
Thanks!
I just grind mine a tad in a grinder. You can do that with any seed. Fennel is kind of large so this breaks it up a bit. Good questions!
i subscribed to your blog and am looking forward to the cookbook! Thx
I hope you enjoy it! Hope to see you around!
Hi-
When making my own Herbs De Provence mixture do I buy FRESH herbs & mince myself then store OR can I assemble from the dried bottled mixtures?
(I like McCormicks Gourmet Selection).
Thank You !
Ron B
You could do either, but of course the dried will store much longer. And I would check out the resources I’ve mentioned for spices. I was surprised how much fresher they were than the grocery store options – especially the Frontier ones! You’re welcome!
I have Herbs de Provence and I have popcorn. Now, I have to try this! thanks for sharing, I also pinned this! Glad I stopped over from Momnivore’s Dilemna
Nice to meet you Shari! I’d love to hear how you like this!
Mmmm…I’m definitely going to have to give this a try!
Jenn
Hope you like it!
I just found your site in Monday Mania, and I love it! I liked you on Facebook!
My daughter’s favorite popcorn seasoning is butter, pepper, turmeric (which she called the “orange spice” and sea salt, but I will also try this, grinding it to finer powder.
How much of this mix would you recommend putting on a big bowl of popcorn (mixing bowl size)?
Hello Marina and welcome! This is one thing that I do not typically measure :-). I just put this on with some salt while the popcorn is warm and toss the popcorn around to distribute the seasoning. Sometimes there is a little too much or too little in some areas, but overall it distributes quite nicely and it all gets eaten :-)!
I’m stopping buy from Fitness Friday! Thanks for sharing all the variations. My French friend brought back some herbes de provence this past summer. I always use it to season my poultry and veggies but never thought to add it to popcorn. thanks for the tip! 🙂
You’re welcome, Lisa! Now I guess I need to try it on my poultry and veggies :-).
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
Thanks, Jill!
What a great recipe! I’ve been looking for a frugal-er way to get Herbes de Povence. And I’ve never ued it on popcorn – sounds so interesting, I want to try it!
Yea – let me know how you like it if you have time!
Such a good idea. Question: what is summer savory?
Hi Emma! Savory is an herb of which there are 2 varieties. Summer is lighter flavored and winter is more strong. You could sub thyme, marjoram or sage if you don’t have it available.
Oh I have to try this! We are huge popcorn eaters in my house so I am always looking for ways to flavor it up! Thanks!
Let me know how you like it! You’re welcome!
Interesting! I never would have thought of using this flavoring on popcorn.
I guarantee you will love it!
Never thought to do this, but I’m going to try it now!
I sure never did either :-). The blend tastes great on veggies, potatoes, pasta – whatever!
That is so great. I had no idea there were so many varietions. I guess it’s like that with so many combinations of spices. They are simply a mix that can vary according to taste. We brined a turkey breast using herbes de provence and it was delicious. Now I need to venture into the popcorn world!
I think you’re right, France. Or also, vary according to what you have :-). Hope you like the popcorn if you choose to try it!