Hmmm...
Most of my herbs are pretty authentically Alpine, a lot are actually domesticated versions of plants that grow wild at least in the Canton of Bern (such as Thyme and Tarragon -whoops let another one leak out) And the rest are all herbs you are likely to have included in a Swiss herbal mix.
I'm sorry, my alpine brother in making, but those herbs are about as northern as my Oncle Jules, a fictional Parisian. You can claim a lot, but this one I reserve for my Mediterranean paysans. Tarragon is ubiquitous, but the rest are a classic southern mix.
Your lot may use
my lot's stuff....but La Marsellaise it is. In Provençale, of course.
"Thyme is best cultivated in a hot, sunny location with well-drained soil."
"Salvia officinalis (sage, also called garden sage, or common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world." (read: you got it from the Sirocco).
"Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. Marjoram is indigenous to Cyprus and southern Turkey, and was known to the Greeks and Romans as a symbol of happiness."
France, 1; Switzerland, 0.
