French Garden Seed Collection

Classification: Herbes de Cuisine Volume: 10 Essential Cultivars Provenance: American-Grown Heirloom Seed Role: The Foundation

French cuisine is not defined by complexity, but by the integrity of its aromatics. To attempt a Béarnaise without fresh Tarragon is not cooking; it is improvisation.

This collection eliminates the gap between the American kitchen and the French standard. It contains the ten non-negotiable botanicals required to execute the classical repertoire properly. From the delicate, anise-like whisper of Chervil to the resinous backbone of Rosemary, these are the tools of the trade.

This is not a novelty kit. It is a comprehensive aromatic infrastructure, allowing you to cultivate the four pillars of French seasoning: Fines Herbes, Bouquet Garni, Herbes de Provence, and common sense.

The Curator’s Notes:

• The "Fines Herbes" Quartet: Includes Chervil, Parsley, Chives, and Tarragon. These are the delicate finishers. Chervil (Cerfeuil) is particularly critical—often called the "gourmet parsley," it offers a refined flavor profile that supermarket shelves rarely stock.
• The Workhorses: Thyme and Rosemary are the structural engineers of flavor. Used in roasting and stocks, they provide the base notes that anchor the lighter scents.
• The "Dragon" Herb: Tarragon (Estragon) is the King. It is the essential component of proper sauces. If you do not grow this, you are effectively cutting yourself off from half of the French canon.
• Floral Discipline: Lavender (Lavande) is included, but a word of caution: use it with extreme restraint. A pinch elevates a dessert; a handful makes your dinner taste like hand soap.
• The Complete Inventory: Chervil, Fennel, Lavender, Peppermint, Marjoram, Parsley, Rosemary, Sage, Tarragon, Thyme.