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Old 01-05-2011, 01:04 PM   #11
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It is good on many things. And once you have used up your container, it is SO easy to make your own blend!
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Old 01-05-2011, 01:20 PM   #12
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Does yours contain Lavender?
Lavender is only added in American mixes but is not used in French traditional mixes.
I love to use it as a seasoning on roast chicken.
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Old 01-05-2011, 01:27 PM   #13
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Does yours contain Lavender?
Lavender is only added in American mixes but is not used in French traditional mixes.
I love to use it as a seasoning on roast chicken.
I've made both and use the one with lavender for things such as roast duck or lamb. There definitely is such a thing as too much lavender! I am also somewhat of a purist so for that reason like the traditional French version.
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Old 01-05-2011, 01:44 PM   #14
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Quote:
Originally Posted by Kayelle View Post
Does yours contain Lavender?
Lavender is only added in American mixes but is not used in French traditional mixes.
I love to use it as a seasoning on roast chicken.
That is not true, Kayelle. Many Provencal cooks use lavender in their mixtures, especially in the summertime.

OP, I ahve to admit Herbes de Provence is my "secret" ingredient. I use it in almost everything I cook. Savory things, that is... It adds that little "je ne sais quoi."
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Old 01-05-2011, 01:47 PM   #15
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That is not true, Kayelle. Many Provencal cooks use lavender in their mixtures, especially in the summertime.

OP, I ahve to admit Herbes de Provence is my "secret" ingredient. I use it in almost everything I cook. Savory things, that is... It adds that little "je ne sais quoi."
Yes - as soon as I posted my own response (too late to change!) I thought the same thing. Having been to France lavender is definitely used prominently in many things, including Herbes de Provence. I just checked my recipe with lavender and it is indeed French.

Regardless, HdP is one of my favourite blends!
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Old 01-05-2011, 02:05 PM   #16
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Not intending to be argumentative but according to .......Herbes de Provence - Wikipedia, the free encyclopedia

"Lavender is only added in American mixes but is not used in French traditional mixes."

Personally, I think the mixes with lavender goes too heavy on the lavender, so I have food grade lavender to add, or not add.
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Old 01-05-2011, 02:19 PM   #17
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Not intending to be argumentative but according to .......Herbes de Provence - Wikipedia, the free encyclopedia

"Lavender is only added in American mixes but is not used in French traditional mixes."

Personally, I think the mixes with lavender goes too heavy on the lavender, so I have food grade lavender to add, or not add.

I just checked all my classic French books and there is indeed a division; my Larousse Gastronimique (which I trust) leaves lavender out but two of my spice books (one a spice guy from France) say traditional HdP includes lavender. No matter.

One of the reasons I make my own blends (I never buy any) is for that reason - flavour preference. Some garam masalas or Quatre Epices or Ras el Hanout are too heavy on this, too light on that; etc.

Anyway, lavender in shortbread is nice!
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Old 01-05-2011, 02:47 PM   #18
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I just checked all my classic French books and there is indeed a division; my Larousse Gastronimique (which I trust) leaves lavender out but two of my spice books (one a spice guy from France) say traditional HdP includes lavender. No matter.

One of the reasons I make my own blends (I never buy any) is for that reason - flavour preference. Some garam masalas or Quatre Epices or Ras el Hanout are too heavy on this, too light on that; etc.

Anyway, lavender in shortbread is nice!
Gosh, I never thought of lavender in shortbread.......I bet that's wonderful . Fricassee, would you mind sharing your favorite recipe for HDP?
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Old 01-05-2011, 03:20 PM   #19
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Gosh, I never thought of lavender in shortbread.......I bet that's wonderful . Fricassee, would you mind sharing your favorite recipe for HDP?
It IS wonderful. Just made some 3/4" thick shortbread...so buttery...so calorific...

Having tried many different ratios for HdP this is the one I like best:

4 tbsp dried marjoram
4 tbsp dried thyme
4 tbsp dried summer savory
4-5 bay leaves, crumbled (or sort of pulverized in spice grinder)
2 tbsp dried basil
2 tbsp dried oregano
1 tbsp dried rosemary
1 tsp rubbed sage
1 tsp lavender (I use a smidgeon less)
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Old 01-05-2011, 03:35 PM   #20
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Thanks so much Fricaccee!! Copied and saved.
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