This classic Provençal (French) seasoning blend is packed with flavor. Another salt-free seasoning you’ll use on everything!
1 T rosemary
1 T savory
1 T lavender flowers (cut in half if you use lavender leaves – i dried some from my garden)
1 T thyme
1 T basil
1 T marjoram
1 T parsley
1/2 T fennelseed
1/2 T tarragon
1/2 T oregano
1/2 t bay leaves
it’s okay to leave out any ingredients you don’t have
combine, store in a sealed, air-tight container. (all ingredients must be dried completely or they will mold.) best used within a year.
adapted from a recipe from Mariposa at allrecipes
Whether you have hypertension, or just want to cut back on salt, a salt-free seasoning blend is an amazing way to impart flavor to your food. Healthy food has a bad reputation for being bland & flavorless. If anything, I think the opposite is true; salt and sugar often take the place of real flavor in processed food. If you have access to fresh ingredients – lemon zest and juice, fresh herbs, homemade fruit vinegars, fermented veggies – there’s little need for heavy, strong flavors. Regardless of what you have, something simple like herbs de Provence can add something special to anything you prepare.
Need some inspiration? Sprinkle some on your roasted potatoes or chicken, in the batter of anything you fry, in a simple pan sauce or homemade salad dressing or yogurt dipping sauce or aioli, on any salad (especially a cold summery bean salad or chicken salad,) in ratatouille, in a tomato sauce or cream sauce for pasta, in marinated olives or cheese, or just sprinkled on some fresh garden tomatoes with a drizzle of olive oil. I especially like herbs de Provence on vegan food; your vegan pasta or chickpea salad game will never be the same! Lately, I have been roasting bags of frozen broccoli with a little olive oil and a healthy dusting of herbs de Provence. It’s such a great lazy weeknight snack!
I still use my salt-free ‘ranch’ / Capitol Hill seasoning blend multiple times a week, because everything is better with garlic. (It really makes the best garlic bread in the world.) If you’re using bland ingredients, like veggies from Walmart, maybe you want to go big, like some ras-el-hanout or a heavily roasted Sri Lankan black curry powder. But especially when working with delicate ingredients like potatoes or tomatoes fresh from the farmers market, this herbs de Provence really hits the spot.
What’s your favorite way to use herbs de Provence?