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Making herbs of Provence yourself

written by Samen Maier on 4. April 2016
in Recipes, Herbs

Spice blends immediately spice up any dish and give it an intense taste. We have selected the most exciting ones for you and have written down the mixture ratio of dried herbs. Now all that you to do is sow.

The herbs of Provence are a classic spice of the southern French cuisine and are probably one of the most famous herb mixtures in the world. The Herbs of Provence consist of Mediterranean and aromatic herbs that can grow in French Provence due to their location and growing conditions. Many of these herbs can be grown in your own garden, harvested, dried and then mixed together by yourself.

We have selected the best mixing ratio for you.



  • 2 tbsp dried Savory
  • 2 tbsp dried Thyme
  • 2 tbsp dried Basil
  • 2 tbsp dried Marjoram
  • 2 tbsp dried Parsley
  • 1 tbsp dried Oregano
  • (1 tbsp dried Lavender pedals)
  • 2 tbsp dried Rosemary
  • 1 tbsp Fennel seeds
  • 1 tbsp Laurel powder
  • some Garlic powder


Finely grind rosemary and fennel seeds in a spice mill and place in a bowl. Add the remaining spices, mix everything and store in an airtight container.


Usually the herbs of Provence go well with meat dishes, poultry dishes, hearty vegetable dishes, stews, fried or grilled fish as well as salads and dips.

When using Provence herbs you should pay close attention to the quantity and the method of preparation. For soups and sauces rather little amounts should be used, otherwise a very dominant aroma can make the actual taste fade into the background. For meat and fish dishes, it is recommended to spread the herbs of Provence on the meat. Olive oil in combination with salt and pepper is an excellent base for spreading.

Another tasty use is roasted and baked potato dishes with which the herbs of Provence are prepared. The aromatic herbs, above all rosemary, thyme and oregano, are excellent with potatoes and taste pleasantly aromatic when prepared properly. However, you should also only use tasty, firm boiling potatoes, which can be prepared with their skin.

Tip: This herb mixture unfolds its aromatic power best if you add it about 5 to 10 minutes before the end of the cooking time and let it draw along. For cold preparations (e.g. salad dressing), stir the spice into a little hot broth or water, let it swell briefly and then add it to the mixture.

You still need a gift?

The box for hobby Frenchmen contains 5 types of herbs that should not be missing for the preparation of a French dish. Basil, marjoram, thyme, mountain savory and chervil bring a touch of Provence and France to every kitchen.

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