Fresh herbs of Provence

In Provence herbs are used medicinally as much as they are in cooking. It has always pleased me to know that I am adding health to my casseroles as I take advantage of the wonderful herbs available in the region: sage, good for fatigue and asthma and problems of the liver, and wonderful with pork, is the perfect additive for conserves of meats, games and vegetables (see thon de lapin), and is surprisingly good with fish. Provençal cooks also use sage in casseroles of game, and it is of course one of the two principal ingredients for aïgo boulido (sometimes known as soupe à la sauge). But because of its strong, bold flavour when dried it should be used with great care - especially in stuffings for ravioli, chicken, duck and goose, where it is apt to swamp other more delicate flayours.