Make Your Own Herbs de Provence
Changes in Herbs de Provence Over Time
The ingredient ratios have altered over the years, and ingredients like tarragon, chervil and fennel have been added to some versions, but the basic recipe uses rosemary, savory, marjoram, and thyme (with the noted addition of lavender flowers). The individual herbs were staples to the French grandmothers of the region, although the blend that we now know as Herbes de Provence wasn't sold until the 1970's.
The following recipe is as close to the original as I could find. Note that oregano can be substituted for the marjoram (they are cousins), but cut the requirement in half as oregano is stronger in flavor.
Basic Herbs de Provence
5 tablespoons dried thyme
3 tablespoons dried savory
2 tablespoon dried marjoram
5 tablespoons dried rosemary
1 ½ tablespoons dried lavender flowers
This mixture can be made ahead and kept in an airtight container in a dark place.
Photo courtesy of French Tart-FT), Photo may be viewed at http://www.flickr.com/photos/frenchtart/ ) are credited French Tart-FT. Photo taken at the photographer's home--the Auberge de la Fontaine bed and breakfast--which is located in the village of Montpellier-de-Médillan, in the département of Charente-Maritime, near Cognac and Saintes in the Poitou-Charentes region of southwestern France. Photo taken with a Nikon Coolpix L1 digital camera, on March 23, 2007. http://commons.wikimedia.org/wiki/File:Herbesdeprovence.jpg