![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVo3kNldvLmy21yRQQNmSDCybrDJ-kTuj1bM_nBKj4y5ZXDuhiW32zxMsEZC2dEQyVZJpti0Wq7Lb3BYdFnOjuiZFMIat2oilUsQ_5wGxw7HqflO5QooyGvXhrjyVcPO-lEmJT7xEpPTw/s200/lavender+2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPezXFZTYlbkpcntJJi_QnhyphenhyphenlXrw3umrtzjqbxltRNOELkekl7lVUPl-asUVJhZb-BuMzl8ZXReFsISJlU5oNvQE3bHWqzRCZcIHsFZkminNennQui3KovwKGlPRMjVjcyXoNl6DTma8/s200/lavender.jpg)
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Mixed with dried marjoram, thyme, rosemary, savory, basil, fennel seeds and oregano - these flowers add just the right touch to Herbes de Provence. Herbes de Provence can be rubbed all over a chicken just before baking for a sensational stir of the senses. The smell while cooking infuses the air and the flavor makes chicken irresistible. For a vegetarian twist, one of my friends uses this mixture in her potatoes au gratin recipe. I was amazed on how delicious the Herbes de Provence mix she was using smelled. It was as if you could eat it straight - it smelled so good! Since then, I'm determined to make my own Herbes de Provence so that is how I'll be using these flowers.
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