Herbs and Spices

Herbs and Spices

In Provence, gardens, road sides, veranda pots and village areas are full of fresh herbs growing abundantly, great big bushes of Rosemary and Thyme sprouting everywhere. The use of fresh and dried herbs in Provençal food is second nature, from a scattering of fresh basil leaves on a plate of sliced tomatoes to the classic Beef Daube with a bouquet garnis Bay leaves, Thyme and a Cinnamon stick and other dried herbs to hand. It makes perfect sense that herbs have been added to soaps!