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Provençal cuisine has traditionally used many herbs which were often characterized collectively as herbes de Provence, but not in specific combinations, and not sold as a mixture. With modern conveniences, these mixtures are now available and typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs.
In the North American market, lavender leaves are also often included.
Herbes de Provence w/Lavender is used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food.
They are rarely added after cooking is complete.