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Basil was
introduced more recently from India to Mediterranean culinary
traditions. These plants make up, in variable proportions, the mixture of dried leaves sold under the generic
name of “herbes de Provence”. They are rich in essential oils,
natural chemical components which lend them their aroma and taste. They
give off their scents when the leaves and flowers are crushed between
the fingers.
Before they were exclusively picked, today aromatic
plants are also cultivated.
Our
selection of herbs de Provence in bulk, by the kilo (2.2 lbs)
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