There are as many recipes for herbes de Provence as there are herb growers, I think. Ultimately, I think it's about what herbs you grow and which you most prefer to use in your every day cooking.
The ones I use are thyme, summer savory, rosemary and sage - in approximately equal proportions. I also add lavender, but only a third of the other-herb measurement. So, for example, 1 tablespoon each of sage, rosemary, thyme and summer savory and 1 teaspoon of lavender.
Some people also add the smaller measurement of either mint or tarragon.
Wash fresh herbs and hang to dry. When they're dry, strip off the leaves & discard stems. Mix the dried herbs together in the proper proportions and store in an airtight container.
I've just harvested the dried lavender and I'll be mixing this year's batch of herbes de prophète soon. I didn't cut the