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Herbs of Provence

Herbs from Provence for a perfumed cooking

LavandeThe Lavender :
The plant symbol of Provence well deserved a page is devoted to him, we address these lines in the culture of the plant, but its main uses.

Go to our webpage " lavender" !


BasilicThe Basil :
A native of India, it was already known to the Romans, and later in France from the Middle Ages. Sometimes called "balme of Provence" or "royal herb", it takes its name from the Greek "OZA" (smell), its fragrance easily explaining the origin of this name. Plante condimentaire annual or perennial, aromatic, it is a frost-shattered plant, which is therefore rarely found in the wild. In a rounded bush, with thin or wide leaves, basil has a variety of scents, pleasant, embellish with happiness salads holiday.


EstragonThe Estragon :
Originally from Russia and more specifically large steppes of Siberia, tarragon is named after the latin "dracunculus" which means small dragon. A popular belief that it wanted to be a panacea against snakebites. It was introduced in Europe during the Middle Ages, when it appeared elsewhere in Capitulary of Charlemagne as a remedy against the evils of teeth.
This aromatic plant perennial and persistent of the family astéracées do not like harsh winters nor the soil too wet. His concern stems stiff elongated leaves, thick and very fragrant. This is the month of August that it leaves its pretty flowers bloom white.


FenouilThe Fennel :
it grows in spring and early summer to flower in summer and autumn to produce its seeds taste of anise. Then the dry branches. They nonetheless retain their properties and remain standing a few times a year. The plant can reach two metres high in good conditions. The fennel is the habitat preferred limaçons, small snails Provence.


GenévrierThe Juniper :
The berries are the favorite spice of hunters. The tannins they contain facilitate digestion game, fatty meat, sauerkraut and is very well fumets fish. The wood is traditionally used in Scotland for smoking fish. The berries are also used to manufacture alcohol and juniper aromatisent the Gin English.
The juniper appreciates dry and stony. The berries are harvested from September to November. Taken in infusion, the berries have stomachiques effects, diuretics and digestive. They are also used to treat asthma. The juniper is to avoid pregnancy or kidney disease.


RomarinThe Rosemary :
Called: Encensier, the Grass Crowns, Rose-Marine, aromatic shrub with small leaves shaped needles, persistent, green, silver and purple flowers, a pungent flavor, with a strong odor and bitter taste, it attracts bees, Mediterranean countries.


ThymThe Thyme :
called "farigoule" in Provence, thyme, wild thyme. Perennial, sub-shrub, woody stems with tiny grey-green leaves or silver-white and small pink flowers. The woods of Provence are sprinkled with thyme! Ask the foot over and you'll immediately enchanted by the smell!


SarrietteThe Savory :
"Satureja" means "grass satire" hence the name of the savory who wakes up it seems the enthusiasm. It is known since antiquity. Other Provencal name of this herb: pèbre of aï.
Annual plant, medicinal, condimentaire, persistent foliage with leaves long, narrow, tough, shiny, dark green, which can reach a height of 10 to 45 centimeters. Its flowers are a pale mauve color to white or pink. Taste aromatic and pungent.

Cooking in Provence

Provencal Cuisine - Recipes of Provence - Miel de Provence- Vins de Provence - Olives