Originally Posted by Kayelle
Not intending to be argumentative but according to .......Herbes de Provence - Wikipedia, the free encyclopedia
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.