12.16.2017
Herbes De Provence Substitute
Make or swap herbes de Provence with an easy DIY mix, substitution tips, storage advice, and how much to use in recipes.
- You can mix a quick DIY herbes de Provence from common dried herbs including thyme, savory, marjoram, lavender, rosemary, fennel, and bay leaf.
- Italian seasoning works in a pinch but lacks lavender and savory, so the flavor will be different.
- Store the blend in an airtight container out of light and heat; use within 6 to 12 months for best flavor.
Herbes de provence is a blend from France that contains many Mediterranean herbs, dried at their peak that adds a summery essence to poultry, fish, vegetables, and many other dishes. Although this is a seasoning blend most predominantly found in the Mediterranean, it can also be found in the spice aisle of many grocery stores. If you didn’t pick any up on your last trip and just realized your recipe calls for this special blend, we have the perfect substitution for you here.
Substitutes for Herbes De Provence
Also known as Provencal herbs, this delightful mixture takes its name from Provence in southern France. Herbs grow abundantly in this region, and are used to great effect in the local cuisine. This blend is an easy way to bring the fresh, savory flavors of the south of France to your kitchen.
Luckily, herbes de provence can be made at home by combining the following spices:
- 2 teaspoons dried thyme
- 2 teaspoons dried savory
- 1 teaspoon dried marjoram
- 1 teaspoon dried lavender
- ½ teaspoon dried rosemary
- ½ teaspoon fennel seeds
- 1 crushed bay leaf
Common Herbes de Provence Substitution Questions
Can I Replace Herbes De Provence with Italian Seasoning?
While you can substitute Italian seasoning for herbes de provence, you’ll be missing one key ingredient that gives herbes de provence its unique flavor - the lavender.
Herbes De Provence Uses
Herbes de provence are traditionally used on dishes like roast chicken, roast lamb, grilled fish and roasted vegetables. This spice blend adds an elevated element to dishes. We love using herbes de provence in poultry dishes like this chicken under a brick, veggie loaded macaroni and cheese, and this toasted brie bread.
Frequently Asked Questions
What is herbes de Provence?
Herbes de Provence is a French herb blend from the Provence region. It mixes Mediterranean dried herbs to add a warm, floral and savory flavor to meats, fish, and roasted vegetables.
How do I make a quick homemade herbes de Provence?
Combine 2 tsp dried thyme, 2 tsp dried savory, 1 tsp dried marjoram, 1 tsp dried lavender, 1/2 tsp dried rosemary, 1/2 tsp fennel seeds, and 1 crushed bay leaf. Scale as needed and store in an airtight jar.
Can I use Italian seasoning instead?
Yes you can, but the blend will lack lavender and often savory. Italian seasoning is a fine substitute for similar herb notes, but expect a less floral, slightly different taste.
What if I don't have lavender or don't like it?
If you do not have lavender, skip it or use a very small pinch of lemon zest for brightness. If you dislike the floral note, boost thyme or marjoram instead to keep the mix savory.
How much herbes de Provence should I use in a recipe?
Start with about 1 to 2 teaspoons of the dried blend per pound of meat or per 4 servings of vegetables. Adjust up or down to taste.
Can I use fresh herbs instead of dried?
Yes. Use roughly three times the amount of fresh herbs as dried. For example, replace 1 teaspoon dried with about 1 tablespoon fresh chopped herbs.
How should I store the mix and how long does it last?
Keep the blend in an airtight container in a cool, dark spot. Dried herb blends are best within 6 months, and still usable up to about 12 months though potency fades.
What dishes work best with herbes de Provence?
It pairs well with roast chicken, roast lamb, grilled fish, roasted vegetables, and cheesy bakes. Use it for marinades, rubs, or folded into compound butter.
What is herbes de Provence?
Herbes de Provence is a French herb blend from the Provence region. It mixes Mediterranean dried herbs to add a warm, floral and savory flavor to meats, fish, and roasted vegetables.
How do I make a quick homemade herbes de Provence?
Combine 2 tsp dried thyme, 2 tsp dried savory, 1 tsp dried marjoram, 1 tsp dried lavender, 1/2 tsp dried rosemary, 1/2 tsp fennel seeds, and 1 crushed bay leaf. Scale as needed and store in an airtight jar.
Can I use Italian seasoning instead?
Yes you can, but the blend will lack lavender and often savory. Italian seasoning is a fine substitute for similar herb notes, but expect a less floral, slightly different taste.
What if I don't have lavender or don't like it?
If you do not have lavender, skip it or use a very small pinch of lemon zest for brightness. If you dislike the floral note, boost thyme or marjoram instead to keep the mix savory.
How much herbes de Provence should I use in a recipe?
Start with about 1 to 2 teaspoons of the dried blend per pound of meat or per 4 servings of vegetables. Adjust up or down to taste.
Can I use fresh herbs instead of dried?
Yes. Use roughly three times the amount of fresh herbs as dried. For example, replace 1 teaspoon dried with about 1 tablespoon fresh chopped herbs.
How should I store the mix and how long does it last?
Keep the blend in an airtight container in a cool, dark spot. Dried herb blends are best within 6 months, and still usable up to about 12 months though potency fades.
What dishes work best with herbes de Provence?
It pairs well with roast chicken, roast lamb, grilled fish, roasted vegetables, and cheesy bakes. Use it for marinades, rubs, or folded into compound butter.
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