Herbes de Provence is a blend of herbs named for an area in the south of France. I talked about regional herb blends like Italian Seasoning depending more on the cook’s interpretation of amounts and individual herbs than a standard recipe. This is one of those combinations.
Many commercial blends include: marjoram, savory, thyme, basil, rosemary, sage, fennel seeds and lavender.
As a rule of thumb when mixing your own herb blends, measure each according to strength of flavor. Use about one third less of strong herbs like rosemary, which is in the pine family. Also use less seeds like fennel or caraway and flower petals like lavender or rose.
Keep the guideline in mind while mixing these herbs together.
Weaker herbs: Marjoram, savory, thyme, basil
Stronger herbs: sage, rosemary
Seeds and flowers: fennel, lavender
A little of this blend will go a long way. Start with a teaspoon in a sauce or as a rub. I especially like this blend in my lemon chicken.