It is penetrating, sweetly floral with lemon and mint notes.Used extensively in French cooking, and essential to Herbes de Provence. Combines well with garlic and strong cheeses, such as gorgonzola. Chop and add to cake batter, sweet pastry, shortbread. Infuse into cream, milk, syrup or wine to flavor sorbets or other desserts. A key ingredient to flavor lamb, rabbit, chicken, pheasant and game and makes an excellent vinegar. Use sparingly.
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