Herbes de Provence Dried Spice Mix
Recipe by Tami Ganeles Weiser; photo contributed by Sarah Green
servings (1/4 cup total)
Prep Time: 5 minutes Cook Time: 0 minutes
This special blend of dried herbs captures the essence of the southern French countryside. Not all versions of this classic include lavender, but this one does, and it adds a lovely aroma. While store-bought dried herbs are sufficient to make this recipe, the flavor will be superior if homegrown dried herbs are used.
1½ tablespoon dried thyme
3 teaspoon dried marjoram
3 teaspoon dried savory
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried lavender
1 dried bay leaf
- Combine the thyme, marjoram, savory, oregano, rosemary, and lavender in a jar with a tight-fitting lid. Cover and shake to combine. Add the bay leaf.
- Cover again and store at room temperature for 3 to 5 days before using. This mixture will keep for up to 2 months.
- It’s difficult to know how fresh the dried herbs and spices are that you buy in a store. We prefer to buy ours from a spice and herb purveyor that has a lot of turnover (such as Penzeys). Once purchased, be sure to label the jars with the date when you return home, and don’t hold on to them for longer than 3 months.