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(en provençal : fenoun)
Is a perennial plant which can be grown anywhere.
Its branches and flowers which give off a strong
aniseed odour. Used for flavouring fish and olives. |
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(en provençal : genèbre)
Is a conifer that blooms in spring and produces
little black berries in summer. These berries
when they are ripe, have a strong flavour and
are used in cooking cabbage and used in marinades. |
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This small tree can grow several metres high.
Its one of the herbs used to make up a 'bouquet
garni' it is also used in sauces, marinades and
is also used in fish stock. |
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(Lavandula)
A perennial plant with aromatic flowers and aromatic
leaves. The flower, in the shape of an ear of
corn is bluish to mauve; the foliage is silver
plated and fine. It is a hardy plant, which develops
on well-drained ground, in full sunshine. Seeds
itself in hedges or on rough ground. Prune lightly
in Spring. Summer flowering (L Munstead syn. Augustifolia). |
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(wild marjoram)
Is a perennial plant with a strong pepper and
thyme smell, used in sauces and for flavouring
pizzas. Its flowers are picked from June to September.
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(en provençal : roumanin)
Is a perennial bush and grows on any types of
ground and loves exposure to the sun.. Its used
to flavour meat and fish. The bees like gathering
its nectar, and it is used to make rosemary honey,
which is delicious. |
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(en provençal pebre d'ase ou pebre d'aï)
Is a perennial plant. Its flowers are picked from
June to August. Because it has a very strong pepper
like smell is used a lot in various dishes but
mainly as a seasoning with goats cheese recipes. |
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(en provençal : saùvio)
Is a small bush with thick smelling leaves, when
the flowers start to grow they are then picked
and used in a 'bouquet garni', in marinades, stuffings,
stews and for seasoning pork. |
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(en provençal serpoul ou badassoun)
Is a perennial plant and is used for seasoning
chicken livers, stews, marinades, and for flavouring
stock. |
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(en provençal : badasso, farioulo)
Is a small and perennial plant which grows on
rough stony ground and likes full exposure to
the sun. Its used to season grilled meat, in a
marinade or to season pate. It is picked in the
autumn. |
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(en provençal aïo ou aiet)
Usually the bulbs are picked in July. Garlic cloves
are used in seasoning the famous 'Aoili' sauce
and also used as an accompaniment for fish soup,
and flavouring meat. It also used for its medicinal
qualities too. |
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(en provençal baseli)
One of the most well known herbs, there are two
different types, one has small leaves, the other
bigger leaves, these have a stronger flavour and
are used a lot to garnish dishes. It is used especially
on tomato salad with olive oil and also in the
famous local Pistou soup. |
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(en provençal cerfueil ou cherfuei)
It is always used raw, both its stems and leaves
are used to flavour salads and vinegar. |
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(en provençal cibouleto)
From the same family as onions. It is used fresh
in omelettes, salads, soups and to flavour certain
cheeses. |
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(en provençal tragoum)
Is an all year round plant and grows in the form
of long stems with dark green leaves, it is picked
in summer. It has a very strong flavour, is used
in seasoning salad dressings, vinegar, mustard,
fish dishes and various cheeses |
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Is similar to oregano and is used to flavour jams
and liqueurs. |
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Grows both out in the wild and cultivated. Mixed
with pepper or just natural, it is well known
for its refreshing qualities and taste in both
cold drinks and in tea. It is also used chopped
up on tomato salads and in courgette bread |
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(en provençal juvert)
Is often associated with garlic and olive oil
as a salad dressing or used as a garnish on grilled
meat, it also accompanies a 'bouquet garni', and
in the typical tomato provencale dish with olive
oil and garlic. |
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