Both are dried blends built on thyme, rosemary and oregano, so they cling to the oil and toast into the same speckled crust while carrying the woody savoury flavour. Only the faint lavender note goes missing.
You're stirring the herbs into a tomato-based stew, ratatouille or bean dish that simmers for an hour or more.
Italian herbs — 5 ml for every 5 ml herbes de Provence (1 tsp)
dried thyme — 5 ml for every 5 ml herbes de Provence (1 tsp)
In a long simmer the herbs only need to supply savoury herbal flavour, and dried thyme-based herbs hold up to the cooking time. Dried thyme alone gives a flatter result but still tastes right in a tomato or bean base.
You're mixing the herbs with olive oil, garlic and lemon to marinate meat or vegetables for the barbecue.
A marinade gives fresh herbs time to release their flavour into the oil, so finely chopped fresh thyme, rosemary and oregano cover the savoury role well at three times the volume. The dried home blend works just as well if you have no fresh herbs.
You're pressing the herbs into breadcrumbs or onto fish fillets for a thin crust that cooks quickly.
dried thyme — 5 ml for every 5 ml herbes de Provence (1 tsp)
Fine dried herbs mix evenly through crumbs and will not go soggy or scorch in a short, hot bake. Crush the rosemary well, because short cooking times leave whole needles hard.
You're making a dish where the floral lavender note is the point, such as a lavender and herb roast lamb or herbes de Provence shortbread.
None of the substitutes covers the floral role, and that perfumed note is what makes these dishes taste distinctly Provençal. The home blend gets the savoury base right, and a very small pinch of dried culinary lavender added to it moves closer, but the balance is hard to get right and the result will not taste like a proper blend.
What Herbes de Provence does in a recipe
flavour · primary — Dried thyme, savory, rosemary, marjoram and oregano give a woody, piney, slightly peppery savoury flavour that holds up through long roasting and braising.
floral aroma · secondary — Many commercial blends include dried lavender flowers and sometimes fennel seed, which add a perfumed, faintly sweet top note.
crust & coating · secondary — The dry, sturdy leaves cling to oiled meat, fish and vegetables and toast in the oven into a speckled, aromatic crust without going limp.
5 ml blend for every 5 ml herbes de Provence (1 tsp)
Mixing the core herbs yourself rebuilds the savoury herbal flavour and crust closely, as long as the proportions and rosemary size are right.
The catch: Mix 2 parts dried thyme to 1 part dried rosemary and 1 part dried oregano or marjoram, and crush the rosemary needles between your fingers first so they do not stay as hard splinters; if an overseas recipe says one tablespoon, measure 15 ml, because a 20 ml Australian tablespoon adds a third more and the rosemary will dominate.
Covers
flavour, crust & coating
Misses
floral aroma
Taste
Close to a lavender-free herbes de Provence, slightly more thyme-forward.
Texture
Similar, provided the rosemary is crushed.
Looks
Looks much the same.
Best for
roast lamb, ratatouille, herb-crusted fish
Dairy-freeVeganGluten-freeNut-free
Tried this swap? How did it work?
fresh thyme, rosemary and oregano
One catch
15 ml chopped for every 5 ml herbes de Provence (3 tsp)
Fresh versions of the same herbs cover the savoury flavour well, but they are weaker by volume and wetter, so you need more and must chop them finely.
The catch: Use three times the volume, chopped finely, and add delicate oregano in the last few minutes of a long braise while thyme and rosemary can go in at the start.
Covers
flavour, crust & coating
Misses
floral aroma
Taste
Brighter and greener, with less of the dusty, concentrated dried-herb note.
Texture
Leaves stay softer and can scorch on a hot roast if left on the surface.
Looks
Larger, brighter green pieces instead of fine grey-green flecks.
Oregano supplies a strong savoury herbal flavour and coats well, but it is sharper than the blend, so use less.
Covers
flavour, crust & coating
Misses
floral aroma
Taste
Peppery and slightly bitter, tasting more Greek or Italian than Provençal.
Texture
No noticeable difference.
Looks
Slightly darker green flecks.
Best for
tomato sauces, grilled vegetables, lamb marinades
Dairy-freeVeganGluten-freeNut-free
Tried this swap? How did it work?
Commonly tried, but skip these
People reach for these, and they let you down.
dried culinary lavender
Skip it
People try it because lavender is the ingredient most associated with Provence, but on its own in savoury food it tastes like soap and gives none of the thyme and rosemary flavour the recipe relies on.
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mixed spice
Skip it
People grab it because the jar sits next to mixed herbs and the names are easy to confuse, but it is a sweet spice blend and will make a roast or stew taste like Christmas pudding.
Tried this swap? How did it work?
When to buy the real thing
The recipe uses several tablespoons of herbes de Provence as its main seasoning, such as a herb-crusted rack of lamb or a Provençal roast chicken.
Instead: Buy a jar from the supermarket spice aisle, because at that quantity the missing lavender and the shifted balance of a substitute become the main flavour of the dish.
You're baking something sweet with herbes de Provence, such as shortbread, biscuits or a honey glaze.
Instead: Buy a blend that lists lavender in the ingredients or choose a different recipe, because the savoury substitutes only add a thyme and oregano flavour that tastes out of place in sweet food.
Rescue a swap gone wrong
The dish tastes harsh, bitter or overwhelmingly of rosemary or oregano.
Why: The substitute was measured with a 20 ml Australian tablespoon for an overseas recipe written for 15 ml, or dried oregano was used at the full amount instead of three-quarters.
Fix: Stretch the seasoning by adding more of the other ingredients, such as extra tomatoes, stock or vegetables, and finish with a squeeze of lemon and a drizzle of olive oil to soften the bitterness.
The roast has hard, sharp splinters of rosemary in the crust.
Why: Whole dried rosemary needles stay tough and woody during roasting unless they are crushed or chopped first.
Fix: Brush off the worst of the crust before serving, and next time crush the rosemary between your fingers or grind it briefly before mixing the blend.
The fresh herbs on the roast have turned black and taste burnt.
Why: Fresh leaves hold water and soft tissue that scorch on the hot surface of a roast instead of toasting like dried herbs.
Fix: Scrape off the blackened herbs and scatter a little freshly chopped thyme or oregano over the food before serving, and next time tuck fresh herbs under the skin or add them in the last 15 minutes.
The stew or roast tastes like fruit cake or hot cross buns.
Why: Mixed spice, a sweet cinnamon, nutmeg and clove blend, was used by mistake instead of mixed herbs or herbes de Provence.
Can't be fixed — next time: The sweet spices cannot be taken out, so serve it as is if it is mild or start again, and next time check the jar label because mixed spice and mixed herbs often sit side by side.
Key numbers
Dried to fresh herb ratio
1:3 by volumeThe common rule of thumb is that one part dried herbs gives about the same strength as three parts chopped fresh herbs.
Differences between countries
Applies to Australia
Tablespoon size (Australia, United Kingdom, New Zealand, United States, Canada)
An Australian tablespoon holds 20 ml, while UK, NZ, US and Canadian tablespoons hold 15 ml. Measuring an overseas recipe's tablespoon of herbes de Provence with an Australian spoon adds a third more, which can make the rosemary and oregano taste harsh.
Applies to Australia
Lavender varies by blend (Australia, United Kingdom, New Zealand, United States, Canada)
Some jars include dried lavender flowers and others leave them out, depending on the producer. Check the ingredient list if the floral note matters to your recipe.
Applies to Australia
Mixed spice is a sweet blend (Australia, United Kingdom, New Zealand)
In Australia, the UK and New Zealand, mixed spice is a sweet baking blend of cinnamon, nutmeg and cloves and often sits beside mixed herbs on the shelf. It is not a savoury herb mix and should not be used in place of herbes de Provence.
Italian herbs sold as Italian seasoning (United States, Canada)
The blend Australians buy as Italian herbs is usually labelled Italian seasoning in the US and Canada. Dried mixed herbs as sold in Australia and the UK are less common there.
Where to buy it
Applies to Australia
Australia · easy to find
supermarket herb and spice aisle
Delis and specialty food shops also stock it, sometimes in larger bags.
United Kingdom · easy to find
supermarket herb and spice aisle
Most supermarkets carry it alongside the other dried herbs.
New Zealand · moderate to find
supermarket herb and spice aisle
Larger supermarkets usually stock it, and delis and specialty food shops are a good backup.
United States · easy to find
supermarket spice aisle
It is a standard item in most supermarket spice ranges.
Canada · easy to find
supermarket spice aisle
It is widely stocked with the other dried herb blends.
What is Herbes de Provence called in other countries?
Provençal herbsProvence herb blendProvence herbs
Measurements differ too, not just names: the kitchen conversion chart covers cups, spoons and oven temperatures across these countries.
Questions people ask
What herbs are in herbes de Provence?
Herbes de Provence is usually a mix of dried thyme, savory, rosemary, marjoram and oregano. Many blends also add dried lavender flowers, and some include fennel seed or basil. The exact mix varies by producer, so check the label if you need to know.
Is herbes de Provence the same as Italian herbs?
No, but they are close enough to swap in most savoury dishes. Both are built on thyme, rosemary, marjoram and oregano, but Italian herbs usually lean on basil and oregano, while herbes de Provence often includes savory and lavender. Expect Italian herbs to make a dish taste more like a pasta sauce.
Can I leave herbes de Provence out of a recipe?
You can, but the dish will taste noticeably flatter because the herbs are often the main seasoning. If you have nothing else, a teaspoon of dried thyme for each teaspoon of herbes de Provence keeps the savoury herbal flavour in place.
How much fresh herbs equals 1 teaspoon of herbes de Provence?
Use about three times the volume of finely chopped fresh thyme, rosemary and oregano, which is 15 ml for every 5 ml of dried blend. An Australian tablespoon holds 20 ml, so measure three teaspoons rather than one Australian tablespoon. Fresh herbs are wetter and milder, which is why you need more.
Does herbes de Provence always contain lavender?
No, many blends include lavender but not all of them do. Lavender is used in small amounts and adds a perfumed top note rather than the main flavour. If a recipe relies on that floral note, look for a jar that lists lavender in its ingredients.
Is mixed spice the same as mixed herbs?
No, mixed spice is a sweet blend of cinnamon, nutmeg and cloves used in fruit cake and hot cross buns. Mixed herbs is a savoury dried herb blend that can stand in for herbes de Provence. The jars often sit side by side, so read the label before adding either to a roast or stew.
Where Herbes de Provence comes from
The name refers to the Provence region on the Mediterranean coast, where thyme, rosemary, savory and other woody herbs grow wild on the hillsides. The ready-mixed dried blend became widely known in the 1970s, and lavender is generally considered a later commercial addition rather than a traditional ingredient.
Herbes de Provence is usually dairy-free, vegan, gluten-free, nut-free — check the label, and see the disclaimer.