A well-known herb thanks to the Béarnaise sauce, Tarragon is extremely versatile and is ideal for salad dressings or associated with cream cheese, meat and fish. This natural food flavour is suitable for both poultry and fish recipes.
Thyme marries well with blanquettes, soups and pot-au-feu. Thyme is also a great complement for many vegetables, as well as with rice, stuffings, various salads and is divine with goat cheese and roasted potatoes..
In Provençal cuisine, it is an indispensable ingredient in ratatouille!
The most fragrant of the classic Basil varieties, with a hint of lemon, is perfect on tomato salads or in a "pistou" soup.
This particular variety is a perennial crop grown as an annual crop in the Provençal region. It has medium sized leaves and small cream-coloured flowers bunched together in long spikes.
Its antibacterial leaves are traditionally used to stimulate digestion, calm stomach cramps and treat pulmonary, pharyngeal and rheumatic conditions. Basil leaves contain essential oil, tannins, antioxidants, vitamins C, K, beta-carotene, iron, calcium and magnesium