Talk:Herbes de Provence
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Old discussions[edit]
original stub based on: Larousse "Gastronomique" new American Edition, 1988, Editor Jennifer Harvey Lang. pgs 551, 849. — Preceding unsigned comment added by 194.24.244.5 (talk) 05:07, 2005 August 7 (UTC)
Oregano[edit]
I've never seen a Herbes de Provence without Oregano. Could this be because I'm not French? njaard 00:55, 10 July 2006 (UTC)
I'm French and I know there almost always is oregano in the mix, and I wonder what other kind of nonsense there may be in that "American edition" of the Larousse Gastronomique. Also, noone with a hint of sense would add lavender. — Preceding unsigned comment added by 86.202.128.163 (talk) 13:31, 2006 October 27 (UTC)
Just checked my store bought blend (America) it has Savory, Thyme, Basil, Lavender, and Fennel in that order. 21 April 2013 — Preceding unsigned comment added by 166.147.123.25 (talk) 16:55, 21 April 2013 (UTC)
Where to buy[edit]
Obviously I don't know much about this blend of herbs. Including where to look to buy it. Is it found in the local supermarket? Do you blend it yourself? This information would be helpful. Evan Chaney (talk) 04:14, 20 March 2008 (UTC)
Location Discussion[edit]
The article states "there is no guarantee that any herb mixture on the market actually comes from Provence". I was under the impression that herbs de Provence was not intended as a reference to seasonings that had been grown in Provence as much as a characteristic blend of seasonings that was commonly used in cooking in that region, regardless of where they had been grown. If that is the case, then that paragraph should probably be reworded to reflect that.SirenDrake (talk) 22:20, 5 March 2017 (UTC)
Lavender[edit]
The article currently claims that American HDP mixes contain lavender. While this may be true (I'm not American) it needs a ref, especially as it seems a bizarre ingredient. In addition, if the claim is true, an explanation of the origins of this practice would be helpful. --Ef80 (talk) 15:24, 15 May 2017 (UTC)