Grow and Dry Your Own Herbes de Provence Blend

1 / 7
2 / 7
3 / 7
4 / 7
5 / 7
6 / 7
7 / 7

Photo by Fotolia

In the South of France, where the sun and warm sand has created a cuisine marked by colorful vegetables, rich olive oil and aromatic herbs, every home cook understands the wonders of Herbes de Provence. This fragrant blend of local spices and herbs is so iconic in the famous region that commercial versions of the blend are now available in almost every major grocery store across the world.

But there’s no need to use dried, store-bought herbs to bring the flavors of the South of France to your cooking. It’s easy to make your own fragrant Herbes de Provence at home, and once you do you’ll wonder why you‘ve waited so long.

To make the blend, combine the following:

• 2 Tbsp. Basil
• 2 Tbsp. Thyme
• 2 Tbsp. Savory
• 2 Tbsp. Oregano
• 2 Tbsp. Marjoram
• 2 Tbsp. Rosemary
• 2 Tbsp. Fennel seeds (optional)
• 1 Tbsp. Dried lavender (optional)

Of course, in order to have the herbs to combine, you’ll have to know how to grow them. Each delicate herb requires slightly different care. Take these tips in consideration when planning your garden design.

For basil, use well-drained soil and water the plant when the soil is dry to the touch. Basil loves sun, so keep your basil pot in a warm environment near a window that receives around six hours of sun each day.

In order to obtain the best and most potent flavor, harvest your basil just before the plant flowers.

For thyme, which is a drought-resistant plant, use well-drained soil and give a thorough watering when the soil is completely dry. For thyme, the hotter the environment, the better; so if you’re growing indoors, find a window in full sun and keep your pot there.

Just like basil, it’s best to harvest your thyme just before the plant flowers for optimum flavor.

Summer savory prefers a rich, well-drained organic soil; while winter savory prefers a well-drained, sandy soil. Once savory is deep-rooted, it enjoys a dryer soil.

Plant savory in full sun and harvest fresh as needed, both leaves and stems. For dried leaves, cut 6- to 8-inch stems just before flowering.

Oregano should be planted in light, well-drained soil. Oregano actually grows better in moderately fertile soil, so no fertilization or addition of compost is necessary. Don’t overwater oregano. Water thoroughly, only when the soil is dry to the touch.

In climates where winter sun can be hard to come by, oregano can be grown indoors if it has enough light and warmth. When planning your garden think about planting oregano for the summer months but moving it inside in the cloudy and cool winter.

Marjoram needs well-drained soil. It can be grown in containers indoors like drought-tolerant houseplants, but it needs a lot of light.

Keep marjoram in full sun and during mild weather, take your indoor marjoram plants outside and place them in a sunny area. For landscape design in places like Brooklyn, this can mean placing portable potters in a full sun area and moving them as the sun moves.

Rosemary loves well-drained, loamy soil. Let the soil dry out between waterings; rosemary does best when the soil is not overly moist. Rosemary plants need lots of sun (6-8 hours each day), so you might need to supplement with artificial light.

Once you’ve grown your herbs, it’s time to dry them. Harvest the herbs by cutting full stems in order to create a relatively full bouquet. Put all the leaves and stems in a clean sink and let them soak for a few minutes. Select for burnt or eaten leaves.

Now take your good herbs and arrange them into bunches, placing the cut part of the stems at the top of the bunch. This is where you tie the string – knot string securely at the end of your bunched-up herb bouquet, and don’t be afraid to make your knots good and tight.

Next, find a dry spot out of sun to hang your bunches for drying. A high spot in the kitchen works well. And be patient — the herbs will need a good four weeks before they will be properly dried.

After the herbs are completely dried, it’s time to at last make your fragrant blend! Separate the leaves from their stems and blend the leaves, using equal parts of each herb. You can grind them to a fine powder or leave them as they are for a more rustic finish. It’s up to you and your aesthetic.

If you crave a richer flavor, you can also add dried lavender and/or fennel seeds.

Voilà! Your Herbes de Provence blend is ready to be used.

Mother Earth Living
Mother Earth Living
The ultimate guide to living the good life!