Some “must-have” French herb plants include:

French food spices are herbs primarily. Basil, Bay, Marjoram, Parsley, Sage, Tarragon and Thyme are the dominant herbs. The Alliums (family of bulbs) including Chives, Garlic, Leeks, Onions, and Shallots are widely used too.

Below you’ll find 10 essential ingredients of French cuisine.

• Olive oil. A culinary staple that starts many French dishes, olive oil has myriad uses, most of which are documented in our complete guide.
• Dijon mustard.
• Fleur de sel.
• Crème fraîche.
• Truffles.
• Herbes de provence.
• Shallots.
• French bread.

• Thyme.
• Rosemary.
• Basil.
• Tarragon.
• Marjoram.
• Lavender.
• Summer and winter savory.
• Chives.

Basilic or Herbe Royal – Basil in French Cuisine. Basil is always used fresh in uncooked dishes where its flavor is essential, and when basil is used in cooked dishes it will be added just before serving as cooked basil quickly loses its flavor. How basil came to French cuisine.

Almost all basil varieties are cultivated as culinary herbs. When talking about the different types of basil, most people are familiar with the sweet basil varieties used in Italian cuisine, but many different types of basil are used in Asian cooking as well.

Common spices and herbs used in the Mediterranean include basil, bay leaf, black pepper, cloves, coriander, cumin, dill, fennel, garlic, lavender, marjoram, mint, oregano, parsley, paprika, rosemary, saffron, sage, savory, sumac, tarragon, thyme, and turmeric.

9 French Flavors to Spice Up Your Meal

• Herbes de Provence. This may sound simple, but adding a handful of herbes de Provence is the perfect way to French-ify any basic dish.
• Persillade.
• Lavender.
• Marjoram.
• Bouquet Garni.
• Vadouvan.
• Fleur de Sel.
• Fines Herbes.

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