Fruits of La Mouissone

Fruits... and vegetables... and herbs, for that matter! We produce small quantities of high quality organic products from whatever we are growing in the garden each season.

This list is ever-changing, but each year we do have plenty of orange marmalade, based on English recipes, fig jams, various dried herbs, and, of course, Monsieur Free's olive products and oil are also available.

Any profits from our sales go to enhance our gardens by funding our plant purchases!

All Things Olive

  • Olive Oil Extra virgin, cold pressed at a local mill from our own olives.
  • Our Own Olives Our own olives, handpicked and brined then preserved in olive oil, flavoured with our own oranges or lemons and various spices. The oil is wonderful in salad dressing, or for dipping bread.

Oranges & Lemons

The oranges we use come from a single tree in our head gardener's garden in Grasse. This is just until we get our own crop from our Bigarardier tree planted a couple of years ago. Citrus trees seems to be able to sulk for ages! The marmalade is made in February each year.

  • Orange Marmalades From the local Bigaradier oranges. This is the original species used for bitter orange products, and has a more refined flavour than Seville oranges.
  • Special Spiced Orange Marmalades These are small jars, spiced with peppers such as Szechuan, Jamaican or pink peppercorns; or with spices such as cloves or star aniseed.
  • Dried Grated Orange Peel For use in Daube Provençal, orange flavoured biscuits.
  • Dried Grated Lemon Peel For use couscous, tabbouleh, sweet pastry for lemon tarts, and any lemon flavoured desserts.
Bigarardier oranges

Jams, Jellies, Chutneys & Fruit Concoctions

We have six fig trees, a couple of apricots, a plum and a pear tree, a large rhubarb patch and a grapevine of heavenly Raisin de Valbonne grapes. We are experimenting with growing soft fruits such as gooseberries, and black currants too. Fig products and grape jelly keep us busy in August and September.

Our figs
  • Fig Jam infused with Thyme Delicious with young goat's cheese or foie gras. For an autumn fruit compote, add two tablespoonfuls to prepared fruit such as apples, pears or plums, placed in an oven proof dish with a little water, bake in a moderate oven until fruit is soft.
  • Various Jams Spiced apricot, plum, rhubarb.
  • Various Chutneys Tomato, green tomato, pumpkin, rhubarb, etc.
  • Grape Jelly The lovely muscat flavour means that his is made by the simplest process, with no other additional flavours.

Store Cupboard Ingredients

There are a dozen lemon trees at La Mouissone, and we love them preserved in the Moroccan style.

  • Salted lemons Remove flesh and discard. Cut peel into slivers and add at the end of cooking to tajines and couscous or rice salads. These are great in tabbouleh. Oil can be used sparingly to flavour dressings, sauces or grilled meat and fish. An easy starter dish: Slivered salted lemon peel over sliced avocado and smoked salmon served with salad leaves dressed in lemon juice and olive oil.
  • Oriental Salt Good on raw vegetables, hard boiled eggs, rubbed into roasting birds and fish.
  • Provencal Salt Flavoured with herbs grown, dried and prepared at La Mouissone. This is good with anything Mediterranean - try a little sprinkled on ice cold melon slices.
Salted lemons

Dried Herbs

Wild thyme and rosemary grow at La Mouissone, and we dry these as well as our home grown lemon verbena, mint, sage, tarragon and sarriette. Sarriette is a Mediterranean high altitude herb, which has a flavour somewhere between oregano and thyme. It is one of the main ingredients in good Herbes de Provence.

  • Rosemary Rub especially designed to enhance lamb dishes. This mix of rosemary with pepper, coriander seeds lemon peel, fennel seeds, salt and spices adds vigour to roast lamb and other grilled meats and robust vegetables.
Fennel stems & flowers
  • Dried Mint In whole leaves for instant mint tea with a mellow flavour, or crushed for use in salads, tabbouleh and pilaffs.
  • Various Dried Herbs & Mixes For example, rosemary rub for meats or fish - our own rosemary, dried and semi-powdered, mixed with piquant spices and salt.
  • Herbes de La Mouissone Like Herbes de Provence, but all grown and dried here. A blend of six indigenous Mediterranean herbs - rosemary, thyme, sage, fennel, lavender and sarriette.
  • Lemon Vebena The most intense, lemon-like scent of all the lemon-scented herbs. Use the leaves for making herbal vinegars, teas and to add a refreshing zing to homemade lemonade. They also work well with vanilla and raspberries to make a delicious ice cream. The leaves can add a lemony flavour to fish, poultry and white meat dishes, vegetable marinades, salad dressings, jams, jellies, puddings especially fruit salads and fruit based drinks. It can also make an excellent window cleaner – infuse a handful of leaves in hot water, add 2 tablespoons vinegar and 4 drops liquid soap. Use in a spray within a few weeks.

Tisanes

New this year is a tisane made with 45% each of dried mint and verbena and 10% dried stevia leaves. Stevia is a natural sweetener with about three times the strength on white sugar. The leaves are all shredded to resemble tea leaves. A scant teaspoon is enough for a pot of tea for four and the tisane has a fresh but mellow flavour, just right at the end of a meal.

  • Lemon Verbena Tisane The lemon verbena is grown in our 'potager', and dried. Two leaves per cup of boiling water make a refreshing aid to digestion. Lemon verbena has the most intense, lemon-like scent of all the lemon-scented herbs. Use the leaves for making herbal vinegars, teas and to add a refreshing zing to homemade lemonade. They also work well with vanilla and raspberries to make a delicious ice cream. Partnered with lemon thyme, lemon verbena makes a subtle herb butter for drizzling over steak and corn on the cob for a summer barbecue. The leaves can add a lemony flavour to fish, poultry and white meat dishes, vegetable marinades, salad dressings, jams, jellies, puddings especially fruit salads and fruit based drinks.
  • Dried Rosemary Tisane A delicious enlivening tisane for breakfast, and is good made with the juice of half an orange and half a teaspoon of honey.

Fish Fixes

These are ideal for any grilled or baked fish or seafood, as flavourings in tomato or creamy sauces to accompany fish, and as seasoning in bread or pastry to be used with fish dishes.

  • Herbal Fish Fix A seasoned blend of fish-friendly herbs: lemon verbena, dill, tarragon, thyme.
  • Spiced Fish Fix Fish friendly herbs with fish-friendly spices: Lemon verbena; wild thyme with juniper, dried lemon and orange peels.

Dried Lavender

Lavender has loads of uses both in the kitchen and as an ambiance scent in pot pourri.

  • Dried Lavender We mix our own dried lavender with pink scented rosebuds to make a pot pourri that gives a subtle perfume, and is irresistible to touch.
  • Culinary Lavender Double sifted to clean the flower heads. Lavender should be used sparingly as the flavour is quite intense. It can be used in savoury dishes as an alternative to rosemary. A few grains in caster sugar can be invaluable for aromatic desserts, sorbets and custards.
Lavender pot pourri
La Mouissone - Illustration
Recipes

You might have guessed that as well as gardening, I love cooking. I’m happy to share any recipes or give suggestions as to how to use any of our products. Just send me an email to: maggielockett@lamouissone.com