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medicinal herbs

Herbes de Provence

Hugo Morvan

gardener

Posts: 1115

Location: France, Burgundy, parc naturel Morvan

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posted 6 years ago

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Made my own , because i got herbs and the one for sale tastes very weak.
My friend and me talked about that not long ago.
So i made a potent mix from fresh herbs.
Loads more ingredients than the one from the shops.
I put marjoram,thyme,savory, these are the major ingredients then rosemary, basil, sage not very much with a pinch of lavender and dragon.
Put it to the test at my friend who doesn't spare me if he doesn't like it, he's not particularly inclined to spare me with my homesteading ways.
But it was really good!
So i had to tell the people on Permies.

IMG_0854.JPG

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Chris Kott

pollinator

Posts: 3847

Location: Marmora, Ontario

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posted 6 years ago

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Awesome! Thanks for sharing, Hugo.

I had to buy some for some french cuisine I was making, french onion soup, I think it was, though I could be mistaken, and I was disappointed at the quality.

I look forward to growing my own.

-CK

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Anne Miller

steward

Posts: 17525

Location: USDA Zone 8a

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posted 6 years ago

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Hugo Morvan wrote: So i made a potent mix from fresh herbs.
Loads more ingredients than the one from the shops.
I put marjoram,thyme,savory, these are the major ingredients then rosemary, basil, sage not very much with a pinch of lavender and dragon.

Since you made this from fresh herbs, do you keep the mix in the fridge? Or did you dry the herbs after you made the mix?

Also what ratio did you use? Like 2 parts from the marjoram,thyme,savory to one part from the rosemary, basil, sage?

Sounds tasty!

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Pearl Sutton

steward & bricolagier

Posts: 15496

Location: SW Missouri

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posted 6 years ago

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What's Dragon?

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William Bronson

gardener

Posts: 5429

Location: Cincinnati, Ohio,Price Hill 45205

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posted 6 years ago

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Pearl Sutton wrote:What's Dragon?

I think he meant Dragon..

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Pearl Sutton

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posted 6 years ago

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William Bronson wrote:

Pearl Sutton wrote:What's Dragon?

I think he meant Dagon..

I'd think Dagon would put up a fuss about being chopped up with herbs :)

Casie Becker

gardener

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Location: Just northwest of Austin, TX

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posted 6 years ago

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I've been thinking oregano. Combine a typo with spellchecker and I can see it happening.

Edit: After some poking around I found this article www.epicurious.com/ingredients/fresh-herbs-how-to-use-them-article/amp. Which says tarragon is sometimes called dragon herb.

Anne Miller

steward

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Location: USDA Zone 8a

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posted 6 years ago

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Quote from google: Multi-lingual Herb and Spice Index ... I did know that some cultures refer to tarragon as "dragon"

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

Hugo Morvan

gardener

Posts: 1115

Location: France, Burgundy, parc naturel Morvan

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posted 6 years ago

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Hi Chriss, i love growing my own herbs, it's not as complicated as i thought it would be. Things like thyme,sage and rosemary are easy to propogate, basil is easy to grow from seeds, and the drying process when i do it myself, slow,slow, the oils dry into the herbs, these factory dryers just blow of all the oils. Fresh is so much better, but a slow dry just prolonges the summer a bit in the kitchen.
Anne the ratios i used are 4 marjoram,4 thyme,4 savory, 2 rosemary,2 basil, 1 sage,1 lavender , but the lavender could also be changed for oregano,parsley, fennel seed or Dragon.
Pearl dragon is the european term i guess for estragon or tarragon (Artemisia dracunculus), i'd love to have a dragon, i'd take it for a fly to Davos for instance, i wouldn't add it to my herbs mix, it doesn't need spicing up. ;)

dragon.jpg

Creating edible biodiversity and embracing everlasting abundance.

Pearl Sutton

steward & bricolagier

Posts: 15496

Location: SW Missouri

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posted 6 years ago

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Thank you all! Tarragon is one of my favorite herbs, and dragons are just the best. I have a new word!
Awesome!

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