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Old 01-05-2011, 02:35 PM   #21
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Originally Posted by Kayelle View Post
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.
Wikipedia is only as accurate as the people who make the entries, and anyone can do that.

Kayelle, I've cooked in Provence with Provencal chefs and home cooks, and some use lavender in their blends, and some don't. It's especially prevalent in the blends in the months when the whole place is inundated with the fragrant herb. Personally, I love what a small percentage of lavender does for HdeP. It's in the blend I purchase.

Wine is the food that completes the meal.
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Old 01-05-2011, 02:46 PM   #22
Join Date: Dec 2010
Location: northern Alberta, Canada
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EDIT to above:

I've been using this ratio for HdP for years and upon scrutinizing it it, not so traditional after all. However, it is still the combination that works the best for me!

"The kitchen is a country in which there are always discoveries to be made."
Grimod de la Reyniere
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