Herbes de Provence

This version of southern France's seasoning blend uses dried herbs. Mix with olive oil and brush on fish before baking, rub on a turkey before roasting, or whisk into homemade salad dressing. Present with a bottle of French extra-virgin olive oil for Provençal flair. Double the recipe to make two gifts.


About 1/3 cup (serving size: 1/4 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 4
Caloriesfromfat 23 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 0.7 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 1 mg
Calcium 17 mg


1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried rosemary, crushed
1 tablespoon dried tarragon
1 tablespoon dried savory
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried lavender (optional)
1 bay leaf, crushed


1. Combine all ingredients. Store in an airtight container.

Marcia Whyte Smart,

Cooking Light

November 2008
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