In France, I swear by Ducros, the supermarket brand of herbes de Provence. The balance of herbs is nigh on perfect—not too pungent, not too bitter, not too floral (the occasional HdP addition of lavender is notably missing. I love the supermarket herbes de Provence so much that I buy cheap maxi-packs of the stuff and give them as gifts. The packaging may lack some of the flair of the artisanal types you can find, but I’ll take (and give) better flavor over a fashionably crafted bag or box any day of the week.
The ingredients listed on the package give dried savory, rosemary, and thyme top billing. It even goes so far as to say that the mix contains 28% rosemary, 18% thyme, and 11% oregano, with savory topping the list before the rosemary, and marjoram falling somewhere between the thyme and the oregano.
I’m no good at math, but I have managed to put together an approximation of the ratios for a homemade herbes de Provence blend that is pretty darned close to the one I buy. Make a big batch and use it lavishly. The blend is splendid on grilled meat and vegetables, and in everything from soups to savory quiches.
Herbes de Provence
2 Tbs. dried rosemary
2 Tbs. dried savory (if you can’t find savory, then increase the marjoram to 1 Tbs.)
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried marjoram
1 1/2 tsp. dried basil, optional (I love the minty-anise-y addition of dried basil, but it’s not essential)
Combine all the ingredients in a small jar. When adding to recipes, gently crush the herbs between your fingers to release the flavors and break up any large dried leaves.