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Luberon N.4

The dried lavender flowers in this blend, my expression of a traditional Herbes de Provence, bring subtle floral notes and unexpected texture to lamb, roasted vegetables, poultry and even my sablé biscuits. 

  • Ingredients: lavender, basil, fennel and spices
  • 1 oz. by weight
Lior's Tip

Simmer 2 tsp. Luberon with 1 cup of pitted dates and 3⁄4 cup port and purée until smooth; serve with grilled chicken or pork.


Braised Chicken Thighs with Bacon and Peppers.

Recipe from Justin Smillie, Il Buco Alimentari & Vineria, New York City.

As appears in the book, The Art of Blending.

By Christian Leue: Spring Panzanella and Lamb Daube.

Shipping and Processing

All of our products are handmade in small batches with a lot of love. Please allow up to 48 hours for your order to be processed and shipped.

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