Originally from the Caucasus and Asia, I am one of the famous "herbes de Provence". It is said that I am very subtle and discreet but also very nuanced and varied in taste. Indeed, I retain aromas of anise, fennel and parsley with a sweet note.
I accompany wonderfully the dishes of poultry, veal or fish, eggs, stews, and sauces.
Like most herbs, I have wellness and healing properties.