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Herbs de Provence


"This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!"
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5 m servings 2 cals
Original recipe yields 100 servings (1 cup)

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  • Prep

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  1. Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts

Per Serving: 2 calories; 0 g fat; 0.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 27
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I am the creator of this recipe. 2 tablespoons dried does not make 2 tablespoons ground. Here is a change that was not posted....I ground the rosemary to make 2 tablespoons ground. Try doubli...

I was out of my regular Herbs de Provence so looked this up. I didn't have the lavender and started to skip the bay but decided to grind some up and see. The smell once ground was great so I wen...

Wonderful Herbs de Provence seasoning recipe. It is so good when combined with beef bouillon, basil, garlic and ginger on a steak!!

Smells amazing! Can't wait to put it on EVERYTHING! I don't have a spice grinder so I used my good ole mortar and pestle, and I ground up my savory as well since it was pretty big pieces of leav...

I cut the recipe to 1/4 and used every ingredient as called for (even the lavender!). Very nice blend of spices! I will use this rather than try to buy some! Thank you so much, Mariposa!

Very nice blend. Thank you.

Thanks! It was a great addition to my 40 clove chicken. Smells incredible.

i'm not exactly sure what this is supposed to taste like and/or add to recipes.. but i used this in Chef John's Grilled Lemon Yogurt Chicken on this site minus the lavender.. and it was very tas...

Perfect! I will use this again. I don't have lavender and I don't think I missed it. I used this for another A/R recipe