Food Security and Sustainability
Herbs de Provence – translated from French to "herbs of Provence" — is a salt-free blend of dried herbs, originating in the culinary traditions of southern France. Used to intensify and infuse flavor into meat, poultry, seafood, eggs, vegetables, salads, stews and more, herbs de Provence has no single recipe. Instead, each blend is uniquely flavorful. While basil, fennel seeds, savory and thyme are common ingredients, herbs de Provence may have many combinations of dried herbs grown in the Mediterranean: bay leaf, chervil, chives, lavender, marjoram, oregano, parsley, rosemary, tarragon and/or sage, too.
Prepare this recipe for starters. Then create your own blend to complement your favorite recipes. Use a ¼ teaspoon dry herbs per pound of meat or 1 pint of sauce; add more if you want more herb flavor.
cup dried rosemary
1 teaspoon celery seeds
1 teaspoon fennel seeds
¼ cup dried chives
¼ cup dried oregano leaves
2 tablespoons dried basil leaves
2 tablespoons dried Italian parsley
½ teaspoon dried thyme leaves
½ teaspoon dried lavender buds
Before you begin: Wash your hands.
- Grind rosemary, celery seeds and fennel seeds in a spice grinder. Place in a small bowl.
- Add chives, oregano, basil, parsley, thyme and lavender buds. Blend well.
- Store in an airtight container, in a dark place, until ready use. Use within a year for maximum flavor.
In food preparation, dried herbs need moisture to bring out their flavors. When substituting dried for fresh herbs, 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.
Serving size: 1 tablespoon
Makes 16 portions
Calories: 10; Calories from fat: 0; Total fat: 0g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbohydrate: 2g; Dietary fiber: 1g; Sugars: 0g; Protein: 0g
Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.
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