Herbes de Provence: French Herb Blend Guide

By James Chen · October 14, 2026

The Classic Blend

Herbes de Provence traditionally includes savory, marjoram, rosemary, thyme, and oregano. Some modern blends add lavender — a controversial addition that purists say was never part of the original.

Make Your Own

2 tablespoons dried thyme
2 tablespoons dried savory
1 tablespoon dried marjoram
1 tablespoon dried rosemary (crushed)
1 tablespoon dried oregano
1 teaspoon dried lavender (optional)

Cooking Uses

Rub onto roast chicken, lamb, or pork before cooking. Stir into olive oil for a bread dip. Sprinkle over roasted vegetables (especially zucchini, eggplant, and tomatoes). Add to stews and braises at the start of cooking.

Ratatouille Connection

Herbes de Provence is the defining seasoning in ratatouille. The blend complements the sweetness of cooked peppers, zucchini, and tomatoes without overpowering them.

Fresh vs. Dried

The blend is traditionally dried because the herbs are harvested in summer and stored for year-round use. Fresh herbs can substitute — use three times the amount and add at the end of cooking.