I get the inspiration from childhood. When I was a kid, in my parents’ farm, I had a garden where we grew vegetables. I spent a lot of time there, watching the vegetables grow. I also experimented on creating hybrid vegetables. In this garden, I quicky notices that Parsley and Vervain are a perfect match!
There was a year when we grew so many zucchini that we had to find new ways to cook them in a tasty way, because this vegetable is kind of insipid on its own. These aromatic herbs helped a lot!
In this recipe, I use them in a sweet version! This bonbon is a summary of all the products I like to eat. I reduced as much as possible the sugar and fat in it, but without an impact on the flavors and the pleasure the a bonbon must provide.