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haricot vert
haricot vert (ah-ree-koh VEHR) French for “green bean.”
herbes de Provence
herbes de Provence (EHRB duh proh-VAWNS) A dried herb mixture reflecting those commonly used in southern France. Commonly containing basil, fennel seed, lavender, marjoram, rosemary, sage, summer savor and thyme, the mixture is used to season meat, poultry and vegetables.





