Combine 5 g bay powder, 30 g dried basil, 30 g dried marjoram, 4 g dried oregano, 30 g dried rosemary, 15 g dried tarragon, 15 g fennel seed, 30 g dried Italian parsley, 30 g dried lavender flowers, 30 g dried savory, and 30 g dried thyme.
Mix all ingredients thoroughly to create a uniform blend.
Store the Herbs de Provence blend in an airtight container.
