Lavender is used in both sweet and savory French dishes.
The French countryside once provided a variety of fresh herbs and spices that were blended into French cooking. Two of the most unusual are tarragon and lavender, herbs rarely found in the typical American spice cupboard. Yet it is the way herbs are combined and introduced into a dish that truly defines the classic French use of herbs and spices.
Herbes de Provence
Herbes de Provence is a classic French blend of several robust, dried herbs. The exact recipe varies according to region and even household, but Herbes de Provence can be thought of as a "house mixture" of herbs used to flavor meats, poultry, soups, stews and other tasty dishes. A general guideline for an Herbes de Provence mix includes savory, bay, rosemary, fennel, thyme, basil and lavender.
Fine Herbes
Fine herbs are a mix of finely chopped added at the end of cooking time or after the dish has been plated. Fine herbs are typically a blend of chives, parsley, tarragon and chervil. Using fine herbs adds a subtle taste of freshness. They are especially popular for use in cheese and egg dishes, sauces and salads.
Bouquet Garni
In English, the term "bouquet garni" means garnished bouquet. A bouquet garni is a bunch of fresh herbs still on their stems that are tied together and tossed into a pot of soup, stew, or other slow-cooking dish. The bouquet garni is sometimes wrapped in cheesecloth if the chef does not want spent herbs spreading into her broth or soup. The bouquet should be removed from the dish before it is served.
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