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Mediterranean Herb Blend

This is my new version of herbes de Provence with a few additions.

drying spice with labels

Photo: ElDave (Flickr)

Harvest herbs form your garden, dry them, and then combine them into this versatile herb mix.

This is my new version of herbes de Provence with a few additions. You can use other herbs of Provence bends in its place or come up with your own multi-herb mix.

It is a fun way to use up all those half-empty containers of herbs. When using this blend rub it between your fingers and sprinkle it into or onto your dishes. this will release the essential oils in the herbs and awaken the flavors and aromas.

It is great on all types of veggies, fish and light meats. You’ll love it in dips, sauces and vinaigrettes, and it is great in pasta dishes and marinades as well. Try it in your next tomato sauce.

Mediterranean Herb Blend


  • 2 tablespoons basil, dried
  • 2 tablespoons rosemary, dried
  • 2 tablespoons oregano, dried
  • 2 tablespoons savory, dried
  • 2 tablespoons tarragon, dried
  • 2 tablespoons thyme, dried
  • 4 tablespoons chervil, dried
  • 1 tablespoon lavender flowers, dried
  • 2 tablespoons shallots, dried and minced
  • 1 tablespoon garlic, dried and minced

Cooking Directions

  1. In a mortar and pestle, break up the rosemary and any other larger herbs and mix with the remainder of the ingredients.
  2. Store in airtight containers in a cool, dry place.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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