What are the herbs and their proportions in Herbes de Provence?

The classic recipe for herbs in Herbes de Provence are five tablespoons of dried thyme, two tablespoons of dried marjoram, five tablespoons of dried rosemary and three tablespoons of dried savory. Adding 1 1/2 tablespoons of dried lavender flowers to the recipe is optional.

Other ingredients that are added to Herbes de Provence are fennel, oregano, basil, chervil, tarragon, sage, and bay leaves. These herbs are mixed and put on meat or fish before the cooking process. It also can be used to season various stews and soups. Herbes de Provence is never added to the food after the cooking process.