Herbes de Provence is a spice mixture usually containing several different herbs (chervil, tarragon, savory, marjoram, rosemary, thyme, lavender and frequently also fennel). This mixture is used for many dishes of the region, especially fish, but also meat and vegetables; a famous example is ratatouille, a flavourful vegetable stew made of zucchini (or squash), tomatoes and aubergines.
Outside of France, lavender is an uncommon spice; it should be used with care and only for robust dishes, since its flavour tends to dominate, imparting a perfumed, slightly bitter and disagreeable odour to the food if overdosed. Cookbooks suggest lavender for meat (mutton with its strong flavour is an obvious choice) and fish; I like the combination of lavender (and garlic) with cheese (e. g., Italian gorgonzola or French roquefort).
Lavender can also be used as an unusual and somewhat extravagant flavouring for
sweets. There is constant rumour of delicious lavender ice cream, but I had
never the opportunity to taste one (see vanilla).
Moreover, lavender can be used to lend
a unique character to home-made jams and fruit jellies. Lavender flowers can be candied
and taste particularly delicious.
- Table of Contents
- Alphabetical Index (index by names)
- Botanical Index (index by plant families)
- Geographical Index (index by country of origin)
- Morphological Index (index by plant part)
- Spice Mixture Index
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