Best Substitutes for Herbes De Provence
Herbes de Provence is a classic French herb blend that combines 6-8 dried Mediterranean herbs in specific proportions. Traditional versions contain thyme (about 30%), rosemary (20%), oregano (15%), marjoram (15%), savory (10%), and often lavender (5-10%). The blend creates a piney, floral, slightly bitter flavor that's both earthy and bright. Store-bought versions vary wildly in quality and proportions, with some containing dried garlic or fennel seeds. The herbs need to be dried and finely ground to release their essential oils properly. Fresh herbs don't work as a substitute because the flavor profile is completely different.
Best Overall Substitute
Italian seasoning at a 1:1 ratio. Most Italian seasoning blends contain 4-5 of the same herbs as herbes de Provence (thyme, rosemary, oregano, marjoram) but skip the lavender and savory. The flavor is 85% similar and works in all the same dishes without any recipe adjustments.
All Substitutes
Italian seasoning
1:1Italian seasoning contains thyme, oregano, rosemary, and marjoram, covering 4 of the 6 main herbs in herbes de Provence. It lacks the floral lavender notes and the slightly bitter savory, making it less complex but still Mediterranean in profile. Most grocery store versions contain dried basil instead of savory, which adds a sweeter note. The overall effect is 85% similar to herbes de Provence.
Thyme and rosemary blend
2 parts thyme to 1 part rosemaryThese two herbs form the backbone of herbes de Provence, providing the piney, earthy base notes. Thyme contributes a minty, slightly lemony flavor while rosemary adds pine and camphor notes. This combination captures about 60% of the original flavor profile. Mix 2 teaspoons dried thyme with 1 teaspoon dried rosemary to replace 1 tablespoon herbes de Provence.
Oregano, thyme, and marjoram mix
Equal parts (1 teaspoon each)This trio provides the Mediterranean herb base without the piney rosemary or floral lavender. Oregano brings earthy, slightly bitter notes. Thyme adds minty freshness. Marjoram contributes sweet, pine-like undertones similar to oregano but milder. The blend tastes more Italian than French but works in 90% of herbes de Provence applications.
Za'atar (modified)
3/4 the amount called forZa'atar contains thyme, oregano, and marjoram like herbes de Provence, but adds sumac for tartness and sesame seeds for nuttiness. Use 25% less because za'atar is more potent. The sumac provides a lemony tang that mimics the brightness of lavender without the floral notes. The sesame seeds add texture and richness but change the dish's character significantly.
Savory and thyme blend
1 part savory to 2 parts thymeSummer savory provides the peppery, slightly bitter edge that distinguishes herbes de Provence from other Mediterranean blends. Combined with thyme's minty freshness, this creates a closer flavor match than most substitutes. Savory is harder to find but worth seeking out. Winter savory works too but tastes more piney and less peppery.
Dried lavender and Italian seasoning
1/8 teaspoon lavender per tablespoon Italian seasoningAdding food-grade dried lavender to Italian seasoning recreates the floral notes that make herbes de Provence distinctive. Use lavender only (never soap or potpourri lavender). Start with 1/8 teaspoon per tablespoon because lavender overpowers easily. English lavender works better than French lavender for cooking because it's less camphor-heavy.
How to Adjust Your Recipe
Herbes de Provence releases flavor differently depending on cooking method. For roasting or grilling (over 400F), add the herb blend in the last 15-20 minutes to prevent burning the delicate lavender. In slow-cooked dishes or braises under 300F, add it early so the flavors have time to meld. The blend needs fat to properly release its essential oils, so always combine it with olive oil, butter, or the natural fats from meat before applying to vegetables or lean proteins. When using substitutes, taste after half the cooking time since some alternatives (like za'atar) are more potent.
When Not to Substitute
Traditional Provençal dishes like ratatouille, bouillabaisse, or pissaladière depend on the specific lavender and savory notes that no substitute fully replicates. Herb-crusted lamb where herbes de Provence is the star flavoring also suffers with substitutes. Delicate fish preparations need the exact balance of the original blend. Lavender shortbread or other desserts that specifically call for the floral notes won't work with herb-only substitutes.
Frequently Asked Questions
Can I make my own herbes de Provence at home?
Yes. Mix 3 tablespoons dried thyme, 2 tablespoons dried rosemary, 2 tablespoons dried oregano, 1 tablespoon dried marjoram, 1 teaspoon dried savory, and 1/2 teaspoon dried lavender. Store in an airtight container for up to 2 years. Crush the rosemary and lavender finely before mixing. Summer savory works better than winter savory if you can find it.
How much herbes de Provence equals fresh herbs?
Use 1 teaspoon dried herbes de Provence to replace 1 tablespoon mixed fresh herbs. Fresh herbs contain 80% more water, so they're less concentrated. However, fresh versions taste completely different, more grassy and bright versus the concentrated, earthy flavor of the dried blend. Fresh herbs work better as a garnish than a cooking ingredient.
Why does my herbes de Provence taste like soap?
Too much lavender or old, stale herbs cause soapy flavors. Quality herbes de Provence should contain no more than 10% lavender. Some people are genetically sensitive to lavender's linalool compounds, similar to cilantro sensitivity. Try a lavender-free version or reduce the amount by half. Replace every 18 months since old herbs develop off-flavors.
Can I use herbes de Provence on fish?
Yes, but use half the amount you'd use on meat or vegetables. Fish needs about 1/2 teaspoon per pound versus 1 teaspoon per pound for chicken. The lavender can overpower delicate fish like sole or cod. It works best on meatier fish like salmon, tuna, or swordfish. Always mix with olive oil first to prevent the herbs from burning directly on the fish.