If you search on "Herbes de Provence", you will find many opinions as to what herbs should be included in this classic mix. But one herb often appears that should not be in it.
The region of Provence, France has been known for its heather and herbs since the Romans cut down the forests there some 2000 years ago. Of all the aromatic herbs grown there, lavender was cherished most for its aromatic properties by parfumiers and apothecaries.
On the culinary side, though, it is fargoule (the Provencal word for Thymus Vulgaris, or as we know it, thyme,) that is considered the most important herb in this classic mix. Thyme's ability to enhance so many foods -- like chicken, ham, figs -- is well known. Thyme can also help in digestion, and is believed to enhance the romance in your life.
It is no wonder, then, that thyme is always included in the classic Herbes de Provence mixture, along with rosemary and marjoram. Summer savory is also considered to be a key ingredient and very specific to Provence. Other herbs that are often included in a "local" Herbs de Provence mix could be sage or bay, and, in the case of Domain Le Grand Servan, basil.
It is unclear when the addition of lavender to Herbes de Provence happened, but it appears it was added primarily for the tourists who came from the city and, later, from around the world. Lavender was added for the tourists who flocked to the region to see the hectares and hectares of purple lavender fields that were so quintessentially "Provence." Big spice houses then perpetuated this idea as they "recreated" this ever popular mixture of herbs to be sold worldwide.
You can ask chefs and French aficionados, and you will get a wide range of differing opinions. But, one thing is clear, those in France think lavender is for the bathroom -- not the kitchen. True to form, in the modern tradition of gathering herbs from the countryside for the evening meal, Domain Le Grand Servan gathers their herbs from their neighbor's to create this classic Provence herb mixture. Stored in a matching bottle to their family estate olive oil, the herbs shake out nicely so that your finger oils and food don't soil the dried natural herbs.
How often do you hear about an olive oil that is made from 12 different varieties of olives? The modern trend of "single varietal" with an emphasis on the "single" has evolved into an almost cult-like following. Just think for a moment about how many new chocolatiers you've seen in the last twelve months that talk all about their one-bean bar.
From their 18th century country house in Tarascon, Grand Servan gathers their olives from over 16,000 trees planted 20 years ago. They then press and blend the oils from the 12 varieties to make a classic tasting "French" buttery olive oil.
They use what is considered to be "best practices" of gently picking and pressing the olives the same day or next using a stone press. The French traditionally wait for the olives to ripen on the tree longer than the Italians. This leads to a more buttery, less green-tasting, less peppery oil.
As you know, an olive oil's distinction is created by many factors: the age of the trees, the terroir, the sun and moisture mixture of the air, the altitude of the trees, the types of olives, the method of pressing, even the type of bottle....What we have found over the last ten years is that all those elements make a difference, although any combination seems to work. But, what really makes a good oil - a great oil - is the people behind what flows out of the bottle and into your heart. This is one of those oils.
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Copper River Salmon time is almost here!
 As always, we look for the best fresh salmon at the best possible price, while never compromising quality. We try to get fish from the first week of openers, but often wait for the second week (fish speak for second time the government allows you to, well, go fishing) when the price can drop 30 percent or more. And, though much of the price is the first class airfare, every penny counts when it comes to ten pounds of fish.
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Rick's Maui Ribs
 It's time! For those of you already in hot temperatures you might not understand, but for those of us in more northernly climates, although we might grill all year long, there are certain foods for the grill that only come this time of year. As we look to "do" asparagus and bell peppers and onions, we also turn our heads to ribs - specifically Maui Ribs from Rick at famed, A&J Meats.
Did you know our Maui Ribs were chosen as a top pick for holiday food gifts by Food & Wine Magazine?
They are available only from our neighborhood butcher, A&J Meats - and, of course, from ChefShop.com.
Rick, A&J Meats' Master Butcher, who brought us the New York Times' favorite naturally raised smoked turkeys and hams, got the recipe for these delicious ribs in Hawaii — and they have been a major part of our summer grilling ever since.
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Only the Best Fresh Sweet Cherries
 It is time to order your fresh, sweet cherries from Tom's orchards in Lake Chelan, Washington. Picked at the height of sweetness, and shipped directly to you, the Bings come first - sweet, dark and oh so good. If mother nature cooperates this year -- Bings will be harvested on or about July 4th. Lapins and Sweethearts to follow after that. So, don't miss it and reserve your box today! Limited supply this year.
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Lavender Honey - back in stock! Wooo eee!!
 Perhaps the hardest product to keep in stock on a regular basis. Lavender Honey 250g by Berger in Provence has one of the fondest followings of all. Even if honey doesn't excite you, one taste of this and it might convert you to bee one! If there is a way to acceptably include lavender in cooking, the bees have it!
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Other great products to have on hand
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Bonnat Marfil De Blanco - 75%
"This Porcelana type cocoa is harvested in Mexico in the purest local tradition. The Venezuelan cocoa trees transplanted on the highlands of Tabasco have developed rich and flavorful aromas, which blend with the strong organoleptic characteristics of this already particularly unique cocoa. From the delicate fragrances to the spectacular tonic and slightly acidic accents, this all too rare chocolate leads towards unusual gustatory sensations." - Stéphane Bonnat
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Emmer (farro) by Lena Lentz and Reneé Featherstone
From her farm, established 100 years ago by her great grandfather, Lena produces some of the finest emmer grown, and one with the highest protein percentage. Emmer is a great grain to get used to using. It has character that adds to any dish or meal, and it is good for you!
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Blackberry Vinegar by Robert Bauer
This blackberry vinegar harmonizes well with spring - think glazing roast duck or chicken, or adding some welcome fruit to salads, especially when served together with a little goat cheese.
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Hiwa Kai Lava Salt, Coarse - Hawaii
Luscious large crystals, deep black color, think of this salt more like a way to dress your dish with beautiful jewelry. Imagine a beautiful white fish filet with thin slices of charred pineapple, ringed with a drizzle of Aioli and a few carefully placed grains of Hiwa Kai Salt to finish the plate!
This salt is solar-evaporated together with purified black lava rock, which, along with activated charcoal (which also contributes health benefits), gives the salt its rich black sheen.
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Chocolate Mint Twigs
Cutting back? Cutting Calories? Need just a small amount of dark chocolate everyday? Like to have coffee or tea with a little treat? Bake a cake and like to decorate? This is one of the mostest chocolates we have with ideas abound on how to use it. "Joy" is the middle name of this wonderful treat.
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Special Offer
 Buy in May and put your name in the hat to win big!
For each order (for any amount) you place during the month of May, 2009 your name will be put into the hat to win a super delicious, extravagantly luxurious, hoopee-doopee-whooping box of mouth watering ingredients for health, wealth and good being from ChefShop.com. (Total value to be determined — but worth a minimum of $250.)
No fillers or big packaging with lots of air here. Just wholesome, yummy (and I never use this word lightly!) for your tummy foods and ingredients. All of the products we sell here are the best of the very best - and we are pretty sure once you try 'em you'll be hooked on them for life! Read the fine print.
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