Desserts, Cakes and Preserves

Scented herbs impart their perfume to many of the desserts and pastries for which French cooks are so famous, as well as flavoring pickles, preserves, liqueurs and tisanes.

Every summer, on my last morning in the Ardèche, my friend and neighbor, Madame Marquet, pays me a visit. For once, she is empty handed and is not bringing freshly picked produce from her garden. She knows that today I must clean the house and pack the car, and there’s scarcely time enough to eat, let alone cook. We both feel sad. Apart from exchanging New Year cards, we shall not be in touch until the spring, when I telephone to say that I am returning.