Aromatic plants

Be it wild or cultivated, each plant has its own special use: gastronomic, herbal tea, perfume, medicine...
They are widely used in Provencal cooking. Thyme or "Farigoule" in Provencal accompanies meat dishes whilst fennel or sage are delicious with fish. Savory "pebre d'ase" is used to season goat's cheese. But there is also romary, verbena, coriander, basil (pistou)...
Anise and mint are also cultivated to make aperitif drinks.


La Chênaie
Chambres d'hôtes Pays du Ventoux
Chambres d'hôtes
Pays du Ventoux
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