Herbes de Provence: One Cook’s Herbes de Provence

Make your own Herbes de Provence blend.

February/March 1994
By Terri Pischoff Wuerthner 
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How to make your own blend

Although your climate and soil may not produce herbs with quite the pungency of those grown on a Mediterranean hillside, freshness and thoughtful blending can more than make up the difference. Create your own “house” blend by starting with three parts each of thyme and marjoram, and one part each of any or all of these: lavender buds, savory, fennel seeds, basil, mint, oregano, and bay (the last thoroughly powdered). Mix well, crush lightly, and taste. (Add a sprinkle to a little cottage cheese so you can gauge the blend’s effect with food.) Then add more of those herbs whose flavors you want to come forward. Or try the following proportions and modify them to suit.

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One Cook’s Herbes de Provence

• 2 1/2 tablespoons thyme
• 2 tablespoons basil
• 2 tablespoons savory
• 1 tablespoon lavender buds
• 2 teaspoons fennel seeds

Terri Wuerthner lives in Santa Rosa, California, where she draws on the legendary fresh produce of the region for inspiration.

Click here for more recipes from Herbes de Provence.

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