How to Make Spice de Provence: Easy Homemade Recipe with Exact Ratios

You don't need to book a flight to southern France to enjoy the rustic charm and culinary magic of Spice de Provence. With just a few key ingredients and simple steps, you can create an authentic homemade blend that elevates everyday cooking. This guide includes exact measurements, usage tips, and expert advice for perfect French flavor in your kitchen.

Table of Contents

• Step-by-Step Recipe
• 7 Essential Ingredients & Ratios
• How to Use Your Blend
• Buying Guide
• Frequently Asked Questions

Step-by-Step Recipe

Making authentic Spice de Provence at home is simple. Follow these exact measurements for a balanced 1/2 cup blend:

1. Combine 2 tablespoons dried thyme, 1 tablespoon dried rosemary, and 1 tablespoon dried oregano
2. Add 1 tablespoon dried marjoram, 1 tablespoon dried savory, and 1 tablespoon dried basil
3. Stir in 1 teaspoon dried culinary lavender (optional for floral notes)
4. Transfer to an airtight container and store away from light and heat

Herb	Amount	Flavor Profile	Best For	Pro Tip
Thyme	2 tbsp	Earthy, minty	Roasts, soups, stews	Use whole sprigs for infusing broths
Rosemary	1 tbsp	Piney, strong	Meat, potatoes, bread	Chop finely to avoid overpowering
Oregano	1 tbsp	Robust, spicy	Tomato sauces, grilled veggies	Add early to build depth
Marjoram	1 tbsp	Mild, floral	Dressings, fish, poultry	Add toward end for best flavor
Savory	1 tbsp	Peppery, herbal	Beans, lentils, sausage	Great substitute for thyme
Basil	1 tbsp	Fresh, sweet	Pesto, pastas, caprese	Use fresh or add last when cooking
Lavender	1 tsp	Floral, perfumed	Infused oils, desserts, rubs	Use sparingly—less is more

How to Use Your Blend

Maximize your homemade Spice de Provence with these practical applications:

• Rubs: Mix 1 tablespoon blend with 2 tablespoons olive oil and salt for grilled chicken or vegetables
• Infused Oil: Combine 2 tablespoons blend with 1 cup olive oil. Let steep for 7 days before straining
• Finishing Salt: Blend with coarse sea salt (3:1 ratio) for gourmet table seasoning
• Pasta & Pizza: Sprinkle 1 teaspoon over tomato-based dishes before baking
• Bean Dishes: Add 1 teaspoon to lentil soups or white bean stews during cooking

Buying Guide: How to Choose Quality Ingredients

For the best homemade blend, prioritize freshness and quality:

1. Freshness Check

Look for vibrant colors and strong aromas. Avoid blends older than 6 months. Check packaging dates or buy from retailers with high turnover.

2. Whole vs. Ground

Whole leaves retain flavor longer. For best results, grind herbs yourself just before mixing using a mortar and pestle.

3. Organic Preference

Organic herbs reduce pesticide exposure and often have more robust flavors. Prioritize certified organic options when possible.

Product Name	Features	Pros	Cons	Best For
Williams Sonoma Spice de Provence	Premixed, high-quality, includes lavender	Convenient, beautifully balanced	A bit pricey	Gourmet home cooks, gifting
Spice Islands Classic Provence Blend	Economical, widely available	Great value, consistent flavor	Lacks lavender, mild	Everyday cooking
Simply Organic Provence Herbs	Organic, no fillers, eco-friendly packaging	Clean ingredient list, sustainable	Less floral than traditional blends	Health-conscious cooks

Frequently Asked Questions

What's the difference between Spice de Provence and Herbes de Provence?

"Herbes de Provence" is the traditional French term for dried herb blends from the region. "Spice de Provence" is a modern variation that often includes lavender. Both share core herbs like thyme, rosemary, and oregano, but lavender is the key differentiator.

Can I substitute fresh herbs for dried in Spice de Provence?

Yes, but adjust measurements: use 3x the amount of fresh herbs compared to dried. For example, if a recipe calls for 1 tsp dried thyme, use 3 tsp fresh. Add fresh herbs near the end of cooking to preserve flavor.

How long does homemade Spice de Provence last?

Stored in an airtight container away from light and heat, your blend will maintain peak flavor for 6-12 months. After 6 months, the lavender and basil may lose potency first. Always smell before use—fresh blends should have a strong, pleasant aroma.

Is lavender really part of traditional Spice de Provence?

Historically, lavender wasn't standard in Provençal cooking, but it's become popular in modern blends. Traditional French cooks use it sparingly for its distinctive floral note. Always use culinary-grade lavender (not ornamental) and measure carefully—too much can make your blend taste soapy.

What if I don't have all seven herbs?

The core trio of thyme, rosemary, and oregano forms the essential base. If missing others, focus on these three. Marjoram can substitute for oregano (or vice versa), and savory can be replaced with additional thyme. Even a 3-herb blend will deliver authentic Provençal flavor.

Final Thoughts

Creating your own Spice de Provence at home ensures freshness and customization. With the exact ratios provided, you'll achieve authentic French flavor that elevates everything from roasted vegetables to hearty stews. Store properly, and your blend will transform ordinary meals into Mediterranean-inspired dishes in minutes.