AROMATIC PLANTS

The wide variety of aromatic herbs we market are grown wild, the yield from the generous garrigue that surrounds us.

 

Savory, or lou peibre d'ail in Provençal (asses’ pepper), is, without doubt, the loveliest of aromatic herbs. A perennial plant, it grows under shrubs and flowers in July, when the sun burns the hottest, offering up a perfectly aromatic perfume reminiscent of a collection of herbes de Provence.  It is harvested between mid-July and end- September.
The leaves have been used in cooking since ancient times, either for spicing up grilled food, or added to sauces or vegetables, as well as an aid to digestion – to avoid gas and a distended stomach. Some people call it the bean herb.
Savory acts as a digestive, stimulant, antiseptic and antiputrefactive.
It goes wonderfully well with lemon.