Homemade herbes de Provence blend

Mixing your own spice blend is a small, practical act of care, five minutes of work that means never wondering what is actually in a jar from the store. A commercial blend can carry seed based spices without saying so plainly on the label, so making your own puts the whole thing in your own hands.

This blend is built entirely from leaf herbs, marjoram, thyme, basil, rosemary, oregano, and sage, so it fits cleanly into how you are eating now without a second look at the ingredient list.

Mix it once, keep a jar by the stove, and it turns roasted vegetables, chicken, and fish into something that tastes like the south of France. A small, ready act of care for the version of you cooking on a tired night.

Ingredients

• 2 tablespoons dried marjoram
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried rosemary
• 2 tablespoons dried oregano
• 1 teaspoon dried sage
• (No fennel, anise, or other seed-based spices that some commercial blends include, since seed spices are not Core; only leaf herbs go in)

Method

• Mix all the dried herbs together and store in a tightly lidded jar in a cool, dry place.

*Adapted from a-squirrel-in-the-kitchen*