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Old 08-26-2009, 02:11 PM   #11
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Hadn't thought of using lavender leaves--silly me--if the buds are edible, wouldn't the leaves be too?
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Old 08-26-2009, 02:37 PM   #12
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The leaves are lovely, and you can also use the stalks like we do rosemary to skewer shrimp for grilling, or sausage and veggie chunks. The flavor is mild and lovely.

I save the blossoms to dry for lavender syrup or ice cream. mmmm think I will caramelize some and make ice cream this evening.
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Old 08-26-2009, 03:19 PM   #13
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Quote:
Originally Posted by ChefJune View Post
The leaves are lovely, and you can also use the stalks like we do rosemary to skewer shrimp for grilling, or sausage and veggie chunks. The flavor is mild and lovely.
I never thought of using the stalks. What a great idea.
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Old 08-26-2009, 03:43 PM   #14
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I have seen several different blends for Herbes de Provence. I had the opportunity to spend alot of time throughout France and brought back at least 4 mixtures all labeled Herbes de Provence.
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Old 08-26-2009, 04:10 PM   #15
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wonderful on roasted asparagus!
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Old 08-27-2009, 10:58 AM   #16
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I have seen several different blends for Herbes de Provence. I had the opportunity to spend alot of time throughout France and brought back at least 4 mixtures all labeled Herbes de Provence.
right you are, Mark, but since you've tasted at the source, you have some idea in your head and mouth of what tyou're looking for in Herbes de Provence.
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Old 09-05-2009, 04:58 PM   #17
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as a French, herbs are mainly used with grilled meats
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Old 09-05-2009, 05:38 PM   #18
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I've used mine in home-made "ranch" style dressing.
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Old 09-08-2009, 01:34 PM   #19
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as a French, herbs are mainly used with grilled meats
maybe for you, but not for the French cooking teachers and chefs(in France) I know. They use herbs with just about everything.
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