The basic ingredients for herbes de Provence are thyme, savory, oregano, rosemary and marjoram. Some recipes also call for fennel seed, basil, bay powder, tarragon, parsley or dried lavender flowers. Herbes de Provence combine well with olive oil, and cooks can brush the mixture over chicken, pork, veal or fish while grilling or roasting. The mixture is also useful in marinades, salad dressings and stuffings. Chefs Emeril Lagasse and Martha Stewart add oregano, with Lagasse also adding basil and fennel seed. Stewart suggests dried lavender flowers as an option
One recipe for herbes de Provence, using the basic ingredients, is to combine 3 tablespoons dried thyme, 2 tablespoons dried savory, 1 tablespoon dried oregano, 3 teaspoons dried rosemary and 2 teaspoons dried marjoram. This recipe also gives the option of adding in 1 tablespoon dried lavender flowers. After mixing the spices, store the mixture in an airtight container at room temperature. Another recipe calls for combining 2 tablespoons of all of the basic ingredients with 2 tablespoons of dried fennel seed.
A recipe for herbes de Provence that uses a lot more than the basic ingredients calls for grinding together 2 tablespoons dried rosemary and 1 tablespoon fennel seed in a spice grinder. Combine 2 tablespoons of dried savory, thyme, basil, marjoram, lavender flowers and Italian parsley. Add in 1 tablespoon dried oregano, 1 tablespoon dried tarragon and 1 teaspoon bay powder. Stir in the rosemary and fennel mixture, and store the spice mixture in an airtight container.
Herbes de Provence can season a marinade or work as a rub for grilled or roasted meats and vegetables. The blend can go into a vinaigrette for salad dressing and into olive oil to make a dipping sauce for bread. Emeril Lagasse's blend calls for 2 tablespoons of each herb in his list. Martha Stewart's mix uses 3 tablespoons of dried thyme, 2 tablespoons of dried savory, 1 tablespoon of dried oregano, 3 teaspoons of dried rosemary and 2 teaspoons of dried marjoram. If the dried lavender flowers are used, 1 tablespoon is added to the mix.
To make Martha Stewart's recipe, Provençal Chicken with Vegetables, toss cut carrots and onions with olive oil on a rimmed baking sheet. Move them to either side and set chicken breast halves in the middle, loosening the skins. Combine the herbes de Provence with Dijon mustard, and spread this mixture under the chicken skins, then season it all with salt and pepper. Bake the dish at 475 degrees Fahrenheit for 30 to 35 minutes, tossing the vegetables once during this time, then move the chicken to a serving platter and tent foil over it to keep it warm. Add pitted olives to the vegetables and toss them together, then roast them for about 10 minutes. On removing them from the oven, toss them with chopped fresh parsley and fresh lemon juice before serving.