Out of Herb de Provence, one case
Herb de Provence substitute: French herb alternatives
7 options, ranked, with the exact amount
Use Homemade Herbes de Provence
Same amount as the herb de Provence
The best herb de provence substitute is a homemade blend of 2 parts thyme, 1 part rosemary, 1 part oregano, 1 part marjoram, and ½ part lavender. For quick alternatives, use Italian seasoning or Mediterranean seasoning blend.
- The tweak —
- Combine all dried herbs in a bowl, mix thoroughly, and store in an airtight container away from light and heat.
- Best for —
- roasted chicken
One casethe full Herbes de Provence card
Every option, one card
Ranked| # | Substitute | Instead of herb de Provence |
|---|---|---|
| 1 | Homemade Herbes de Provenceroasted chicken | Same amount |
| 2 | Italian seasoningpasta dishes | Same amount |
| 3 | Thyme + rosemary + oregano + marjoramroasted meats | ½ tsp thyme + ¼ tsp rosemary + ¼ tsp oregano + ¼ tsp marjoram per 1 tsp herbes de Provence |
| 4 | Mediterranean seasoning blendMediterranean dishes | Same amount |
| 5 | Fresh herb mixfinishing dishes | 1 tbsp fresh herb mix per 1 tsp dried herbes de Provence |
| 6 | Fines herbeseggs | Same amount |
| 7 | Individual herb substitutionwhen you have limited herbs | Varies by herb |
Homemade Herbes de Provence
identical to authentic blend
Create your own authentic blend using the traditional herbs
- Best for
- roasted chicken, vegetables, fish, lamb, pasta, soups, stews, grilled meats
- Texture
- dried herbs
- Prep
- Combine all dried herbs in a bowl, mix thoroughly, and store in an airtight container away from light and heat.
- Why it works
- Customizable proportions; Cost-effective; No preservatives
- Watch out
- Requires multiple herbs; Time to prepare
Mix 2 parts dried thyme, 1 part dried rosemary, 1 part dried oregano, 1 part dried marjoram, and ½ part dried lavender. Store in airtight container for up to 1 year.
Italian seasoning
similar but missing lavender note
Readily available herb blend with similar Mediterranean base herbs
- Best for
- pasta dishes, pizza, roasted vegetables, meat marinades, soups, salad dressings
- Texture
- dried herbs
- Prep
- Consider adding lavender for more authentic flavor.
- Why it works
- Widely available; Consistent flavor; No preparation needed
- Watch out
- Missing lavender; May contain salt; Less authentic
Missing lavender but contains similar base herbs. Add a pinch of dried lavender if available for more authentic flavor.
Thyme + rosemary + oregano + marjoram
very similar base flavor
Four-herb blend that captures the essential Mediterranean flavors without lavender
- Best for
- roasted meats, vegetables, soups, stews, grilled fish, pasta sauces
- Texture
- dried herbs
- Prep
- Mix the four herbs in a small bowl. Use immediately or store in an airtight container.
- Why it works
- Customizable
- Watch out
- Missing lavender; Requires mixing
This combination forms the core of herbes de Provence. Add lavender for the complete authentic flavor.
Mediterranean seasoning blend
similar Mediterranean flavor profile
Commercial blend specifically designed for Mediterranean cooking
- Best for
- Mediterranean dishes, roasted vegetables, grilled meats, pasta, rice dishes, marinades
- Texture
- dried herbs
- Prep
- Check label for salt content and adjust seasoning accordingly.
- Why it works
- Convenient; Consistent flavor; Mediterranean-focused
- Watch out
- May contain salt; Less customizable; Varies by brand
Look for blends that specifically mention Mediterranean or Provençal herbs. Check ingredients for salt content.
Fresh herb mix
more vibrant and fresh
Use fresh herbs for more vibrant flavor and aroma
- Best for
- finishing dishes, salads, pasta, sauces, marinades, garnishes
- Texture
- fresh herbs
- Prep
- Chop fresh herbs finely and mix together. Add at the end of cooking for maximum flavor impact.
- Why it works
- Vibrant flavor; Fresh aroma; Beautiful presentation
- Watch out
- Shorter shelf life; Different texture; More expensive
Fresh herbs have more vibrant flavor but different texture. Add at the end of cooking for best results.
Fines herbes
delicate, different but complementary
Classic French herb blend with parsley, chives, tarragon, and chervil
- Best for
- eggs, fish, delicate sauces, salads, soups, light dishes
- Texture
- dried herbs
- Prep
- Better for delicate dishes than robust roasts.
- Why it works
- Delicate flavor
- Watch out
- Different flavor profile; Less robust; Not ideal for hearty dishes
Different flavor profile but still authentically French. More delicate than herbes de Provence, better for subtle dishes.
Individual herb substitution
varies based on herbs used
Use individual herbs based on what you have available
- Best for
- when you have limited herbs, customizing flavor, emergency substitutions
- Texture
- dried herbs
- Prep
- Use what you have available. Thyme alone can work in a pinch, or combine 2-3 herbs you have.
- Why it works
- Flexible; Use what you have; Customizable
- Watch out
- May not be complete; Requires knowledge of herbs; Less authentic
Thyme is the most important herb in the blend. Rosemary adds piney notes, oregano adds earthiness, marjoram adds sweetness, and lavender adds floral notes.
The longer answer
About this case
Herbes de Provence is a classic French herb blend that brings the flavors of the Mediterranean to your kitchen. When you can't find this aromatic mixture, knowing the right substitutes can save your dish and maintain that authentic French taste.
Tips for substituting herb de Provence
14 tips- Herbes de Provence work best with olive oil and garlic - the classic Mediterranean trio
- Add to olive oil for marinades and dressings to infuse the flavor
- Sprinkle on vegetables before roasting for maximum flavor development
- Mix with softened butter to create compound butter for bread or finishing dishes
- Add to bread dough for herbed bread with authentic French flavor
- Use in tomato-based sauces and stews for depth of flavor
- Sprinkle on grilled fish or chicken for a Mediterranean touch
- Add to rice or quinoa for flavorful side dishes
- Mix with coarse salt to create herbed salt for finishing
- Use in vinaigrettes and salad dressings for French-inspired salads
- Toast the herbs briefly in a dry pan to enhance their aroma before using
- Add early in cooking for stews and roasts, or at the end for delicate dishes
- Store homemade blends in dark, airtight containers to preserve flavor
- Use sparingly at first - the herbs are potent and can overwhelm dishes
Notes on herb de Provence
Classic Herbes de Provence Blend
Traditional French herb blend recipe
Adjust proportions to taste. Some prefer more lavender, others less.
Ingredients
- 2 tablespoons dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- ½ tablespoon dried lavender
Instructions
- Combine all dried herbs in a small bowl
- Mix thoroughly with a fork or whisk
- Store in an airtight container
- Use within 1 year for best flavor
- Serves
- Makes about ¼ cup
Herbes de Provence Roasted Chicken
Classic French roasted chicken with herb blend
The herbs create a beautiful crust and infuse the meat with flavor.
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tablespoons herbes de Provence
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 lemon, halved
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F
- Mix herbes de Provence with olive oil and garlic
- Rub mixture all over chicken, including under the skin
- Season with salt and pepper
- Place lemon halves in cavity
- Roast for 1 hour or until internal temperature reaches 165°F
- Let rest 10 minutes before carving
- Serves
- 4-6 people
Herbes de Provence Compound Butter
Flavored butter good for bread or finishing dishes
Can be frozen for up to 3 months. Good for finishing grilled meats or vegetables.
Ingredients
- ½ cup unsalted butter, softened
- 2 tablespoons herbes de Provence
- 1 clove garlic, minced
- ½ teaspoon salt
Instructions
- Mix all ingredients in a bowl until well combined
- Shape into a log on parchment paper
- Wrap and refrigerate for at least 2 hours
- Slice and serve on bread or use to finish dishes
- Serves
- Makes ½ cup
- Store dried herbes de Provence in airtight containers away from light and heat
- Keep homemade blends in dark glass jars or opaque containers
- Label containers with the date you made the blend
- Store in a cool, dry place like a pantry or spice cabinet
- Avoid storing near the stove or other heat sources
- Check for freshness by crushing a small amount between your fingers - it should release strong aroma
- Replace blends that have lost their aroma or flavor
- Consider storing in smaller portions to maintain freshness
- Using too much lavender - it can overpower other flavors
- Adding herbs too late in cooking for stews and roasts
- Not adjusting salt when using commercial blends that contain salt
- Storing in clear containers exposed to light
- Using old, stale herbs that have lost their flavor
- Not crushing dried herbs before using to release their oils
- Overcooking delicate herbs like marjoram
- Not considering the dish when choosing fresh vs dried herbs
Questions
8 questionsWhat is herb de provence and what herbs are in it?
Herbes de Provence is a classic French herb blend that typically contains thyme, rosemary, oregano, marjoram, and lavender. The exact proportions can vary by brand, but thyme is usually the dominant herb, followed by rosemary, oregano, and marjoram, with lavender providing the distinctive floral note.
Can I make herb de provence without lavender?
Yes, you can make a good substitute using just thyme, rosemary, oregano, and marjoram. While it won't have the distinctive lavender note, it will still provide the essential Mediterranean herb flavors. The blend will be more similar to Italian seasoning but still work well in French dishes.
Is herb de provence the same as Italian seasoning?
No, while both contain similar herbs, herbes de Provence includes lavender and has different proportions than Italian seasoning. Italian seasoning typically focuses more on oregano and basil, while herbes de Provence emphasizes thyme and includes the distinctive lavender note that gives it its French character.
When should I add herb de provence to dishes?
Add herbes de Provence early in cooking for stews, roasts, and braises to allow the flavors to develop. For delicate dishes like fish or finishing touches, add near the end of cooking. The herbs release their flavor over time, so longer cooking allows for more flavor infusion.
How long does homemade herb de provence last?
Homemade herbes de Provence will last up to 1 year when stored in an airtight container away from light and heat. The flavor will gradually diminish over time, so it's best to make smaller batches and use within 6 months for optimal flavor.
Can I use fresh herbs instead of dried for herb de provence?
Yes, you can use fresh herbs, but you'll need about 3 times the amount (1 tablespoon fresh = 1 teaspoon dried). Fresh herbs have more vibrant flavor but different texture. They're best added at the end of cooking for maximum impact and are good for finishing dishes or making fresh herb blends.
What's the best substitute for herb de provence in baking?
For baking, Italian seasoning or a simple blend of thyme, rosemary, and oregano works well. Avoid lavender in sweet baked goods unless specifically called for, as it can be overpowering. The herb blend works great in savory breads, crackers, and herb-flavored pastries.
Can I substitute herb de provence in Mediterranean dishes?
Absolutely! Herbes de Provence is good for Mediterranean dishes. If you don't have it, Italian seasoning, Mediterranean seasoning, or a blend of thyme, rosemary, oregano, and marjoram will work well. The key is maintaining that Mediterranean herb profile with thyme and rosemary as the base.