A name in Roussillon for lovage. A large unwieldy herb. Pick the stems off the leaves, tie them and hang them to dry for about 3 days. When crisp, crumble the leaves and store. Good in hotpots. Lovage seeds are used mainly in Indian cooking, and are from a plant of the caraway family. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. All parts of the plant can be used.
A double pot used for steaming couscous grains in the upper part at the same time as cooking a stew or tagine of vegetables or meat in the lower part.
A spring dish of Bayonne ham stewed with broad beans (US: fava beans), carrots and tomatoes with artichokes.
A soup from Vivarais and the Auvergne made with chestnuts and onions with milk, prunes and served over slices of bread.
A soup from Béarn and Pays Basque of spinach, sorrel and chicory (US: Belgian endive) or Swiss chard, flavoured with herbs, particularly mallow.
A soup from Béarn and Pays Basque of spinach, sorrel and chicory (US: Belgian endive) or Swiss chard, flavoured with herbs, particularly mallow.
