Herbs De Provence

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Servings: 6 Difficulty: Beginner
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A classic French-inspired dry herb blend perfect for roasting, grilling, and seasoning meats or vegetables.
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Herbs De Provence

Author: chefs-mate Cuisine: Courses:
Difficulty: Beginner
Servings: 6 Calories: 336.4

Description

This homemade Herbs de Provence blend captures the aromatic essence of the French countryside in every pinch. Combining earthy rosemary, fragrant thyme, and sweet basil with subtle notes of savory, cloves, and nutmeg, this seasoning mix adds depth and complexity to a wide variety of dishes. It is an essential pantry staple for enhancing roasted chicken, grilled vegetables, stews, and even olive oil dips. The balanced profile of dried herbs ensures a consistent flavor that enhances without overpowering. Making your own blend allows you to control the quality and freshness of the ingredients, resulting in a superior taste compared to store-bought versions. Keep this versatile spice mix on hand to elevate everyday meals into something truly special with minimal effort.

Ingredients

Directions

  1. Place the crumbled bay leaves, dried basil, rosemary, and thyme into a small food processor or spice grinder.
  2. Add the coriander, nutmeg, savory, ground cloves, and white pepper to the processor.
  3. Pulse the mixture several times until all ingredients are finely ground and well combined.
  4. Transfer the blended herbs to a small bowl and stir briefly to ensure an even distribution.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 336.4kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.4g7%
Cholesterol 0.2mg1%
Sodium 26.1mg2%
Total Carbohydrate 79.1g27%
Dietary Fiber 28.5g114%
Sugars 0.0g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the herb blend in an airtight container away from light and heat to preserve freshness. It will keep for up to 6 months.

This blend is excellent on roasted chicken, lamb, fish, vegetables, and in soups or stews. Start with 1/2 to 1 teaspoon per dish and adjust to taste.

For a fresher flavor, you can use fresh herbs instead of dried, but you will need to adjust the quantities significantly (use about 3 times the amount of fresh herbs compared to dried) and dehydrate them or use them in a wet rub.

Keywords: herbs de provence, dry rub, seasoning blend, french herbs, rosemary, thyme, basil, savory, cloves, nutmeg, white pepper, coriander, bay leaves, dried herbs, pantry staple, roasting spice, vegetable seasoning, chicken rub
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