Herbes de Provence is a popular spice blend with so many applications. Here are 4 simple DIY recipes so that you can easily make your own!
What is Herbes de Provence, you ask?
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 is 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 probably the best popcorn recipe ever.
Really.
As I’ve mentioned in my posts on Herbes de Provence Popcorn and Special Seasoning Popcorn, we take our homemade organic popcorn to all kinds of gatherings, and are always asked, “What’s on this popcorn!” and “Can you please give us the recipe?!”
Anyhow, you can read the story behind how we started putting French herbs on our popcorn over on the Herbes de Provence Popcorn post. And now you can make your own topping totally from scratch!
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. By making your own seasoning blends, you can:
- 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
Now, there are a number of different Herbes de Provence recipes to choose from. I’ve used several and haven’t found much variation in the flavor, mainly because I’m using it mainly for our popcorn topping and I just have never found it to taste anything but great! Whenever I run out, I just look at the different recipes and pick one based on what I have.
If there’s an ingredient that I happen to be missing, I pick a blend that works and run with it. I do, however, prefer to use one of the blends with lavender if I have the dried lavender, as it seems to be a bit more authentic tasting to me.
Also, the blend that has all proportions the same, is one that I’ve steered away from simply because it seems — well, too simplistic.
- The method for each of these mixes is the same. Simply combine all ingredients in a bowl and store in an airtight container.
- If you prefer, you may process the herbs to a finer ground in a coffee grinder or food processor.
The first version makes about the amount of a regular-sized spice jar, while the other three make a bit more.
Ingredients
Ingredients
- 7 tsp thyme
- 7 tsp summer savory
- 3 1/2 tsp lavender
- 1 3/4 tsp rosemary
- 3 1/2 tsp oregano (or basil)
- 1 3/4 tsp sage
Ingredients
- 5 tsp thyme
- 2 1/2 tsp basil
- 2 1/2 tsp marjoram
- 2 1/2 tsp tarragon
- 2 1/2 tsp rosemary
- 5 tsp summer savory
- 2 1/2 tsp fennel seeds (cracked)
- 2 1/2 tsp lavender
Ingredients
- 3 1/2 tsp summer savory
- 3 1/2 tsp rosemary
- 3 1/2 tsp thyme
- 3 1/2 tsp oregano
- 3 1/2 tsp basil
- 3 1/2 tsp marjoram
- 3 1/2 tsp fennel seed
And for those of you who really love popcorn, be sure to check out:
- Basic Popcorn
- Special Seasoning Popcorn
- Nut Buttery Popcorn (a healthy alternative to caramel corn)
For More Homemade Seasoning Blends, how about: - Homemade Taco Seasoning
- Homemade Mild Curry Powder
- Homemade Vegetable Broth Mix (Bouillon) | All Purpose Seasoning
- Chat Masala (a truly wonderful Indian spice that is on our table all. the. time.)
- Pumpkin Pie Spice
So – do you have a favorite seasoning blend or popcorn topping?
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!