Which herbs get used and their exact ratio depends on the recipe and the cook, but the most basic blends include savory, rosemary, marjoram, and thyme. Lavender buds are also frequently added, and some blends include fennel seeds, sage, tarragon, and even citrus zest.
Either in a marinade or as a dried rub, herbes de provence make a great seasoning for grilled meats, fish, and vegetables. We also frequently use this blend to season oven-roasted chicken. Also try adding a few pinches to a salad vinaigrette or combining the herbs with good olive oil to make a dipping sauce for fresh bread.
Here are a few recipes to make your own herbes de provence blend!
• Herbes de Provence from The Herb Gardener - a very basic "starter" blend
• Herbes de Provence from Chow.com - with tarragon, orange zest and bay leaf
• Herbes de Provence from the Food Network - with oregano, basil, and fennel
What do you cook with herbes de provence?