Aromatic plants UESSAromatic plants UESS

Aromatic plants

Over the years, aromatic plants have been cultivated besides lavender and are a patchwork of colour in the Haute-Provence landscape: clary sage, mint, tarragon, hyssop, thyme, etc.

These vast stretches of cultivated lavender are a beautiful sight, with the area of Puimichel for perfumery and herbalism crops, and the pays de Forcalquier, between Lure and the Luberon, with its aromatic plants. From a distance, the smoking chimney stacks of the distilleries indicate the presence of the activities linked to its cultivation: distilling of the plants generally takes place from July to the end of August according to the species. Many of these distilleries, whether private or as cooperatives, can be visited.

Beyond their industrial and traditional uses which have a big impact on the landscape, aromatic plants play a large part in the everyday life of the inhabitants of Haute-Provence, in a more secret but certainly deeper manner. They have considerable knowledge of the plant kingdom and its medicinal, for food, ornamental, symbolic, etc

During the 12th and 13th centuries, peddlers set up in towns as merchants, ironmongers or apothecaries. Towards the end of 19th century, some of them became distillers and specialized in the production of liqueurs and aperitifs have inherited this unique local tradition: the peddlars.

In Forcalquier, a village embedded between the Luberon and the montagne de Lure and considered as the land of scents, is cultivate with brio the taste of authenticity by making aromatic plant-based aperitifs and liqueurs, with all the know-how necessary to making Provencal aperitifs and liqueurs and particularly Pastis made with 50 spices and herbs.

Aromatic plants

Recipe: Roast pork with Pastis Henri Bardouin

Ingredients (for 4):

  • 1 joint of pork,
  • 2 soupspoons de Pastis Henri Bardouin,
  • cloves of garlic in their skins,
  • 1 onion,
  • salt and pepper

Prick the pork. Roll it in 2 soupspoons of Pastis Henri Bardouin and turn from time to time.
Leave it to macerate one hour.
Brown the roast gently on all sides until it is golden. Add the garlic in its skin, a little onion and 1 or 2 glasses of water.
Cover and cook gently for 1h30 basting from time to time.

 

Route of Flavors and Scents (Route des Saveurs et des Senteurs)

The Route of Flavors and Scents (La Route des Saveurs et des Senteurs ) is an initiative carried by local companies to make you discover their know-how, through visits to factories, tasting in the shops, but also workshops to recognize plants, create their own own perfume, etc …

Route of Flavors and Scents (Route des saveurs et des senteurs)

For further about aromatic plants

Find all these products at producers and local markets

 

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