The breath of Cernunnos
Herbs in Gallic cuisine
From our own perspective, it is difficult for us to look so far back in time and grasp the distinct identity of Gallic cuisine. The multitude of Celtic tribes and the variety of biotopes that comprised Gaul had a considerable influence on local culinary practices of the era. Flavor diversity was therefore the norm in cooking pots, with one principle common to all clans: to make the most of every edible resource that the surrounding nature could offer .
Archaeological excavations and the analysis of charred seeds have revealed a great wealth of aromatic herbs used to enhance everyday dishes: wild fennel, thyme, mint, wild garlic, nettle, wild coriander, poppy or flax.
In the southern regions, Mediterranean flora further enriched this culinary heritage: rosemary, bay laurel, sage, savory, hyssop, and wild tarragon. These local plants, known for their medicinal and culinary properties, were used to flavor barley soups, stews, and thick porridges cooked in cauldrons.
Their use reflected a local cuisine, deeply rooted in the knowledge of plants and the natural cycle of the seasons.
The breath of Cernunnos
Cernunnos is one of the major deities of the Celtic pantheon. Often depicted with stag antlers, sitting cross-legged and surrounded by animals, he embodies the vital force of nature and the sacred link that unites man with fauna and flora.
God of forests, abundance and fertility, he watches over the continuity of natural cycles, the passage from life to death, and the balance between the wild world and that of men.
His image can be found on the famous Gundestrup cauldron , discovered in Denmark, where he appears sitting cross-legged, holding a torc (symbol of human society, wealth and power) and a serpent (symbol of the wild world, the underworld, occult knowledge and regeneration).
The breath of Cernunnos is that vital and primordial energy which circulates between plants, animals and human beings, creating harmony between all living forms of the natural world.
The breath of Cernunnos is what we wanted to symbolize through our aromatic composition of seeds , herbs , leaves , flowers and berries .
Each element evokes a stage in the life cycle: the germinating seed, the breathing leaf, the blooming flower, the ripening berry.
Together they compose a breath, a vibration of the plant world — this harmony that Cernunnos breathes in.
Composition of our herb blend
This mixture consists of seeds, plants, flowers and berries historically present in the territory of Gaul before Romanization.
The chosen species are attested by paleobotany and the current natural distribution of native European taxa.
Thyme (Thymus vulgaris) – a spontaneous Mediterranean species, common in southern Gaul.
Stinging nettle (Urtica dioica) – ubiquitous, present throughout the Gallic territory, especially near human settlements.
Sage (Salvia officinalis) – a plant from the Mediterranean region, cultivated in southern Gaul.
Bay laurel (Laurus nobilis) – native species of the southeastern United States, in areas with mild climates.
Fennel (Foeniculum vulgare) – common in Narbonne and Provence, on stony and coastal soils.
Mint (Mentha arvensis) – widespread in temperate Europe, found in wet areas.
Juniper berries (Juniperus communis) – common shrub of dry plateaus and hillsides, from north to south of Gaul.
Marigold flowers (Calendula officinalis) – a plant naturalized since Antiquity, attested in the south of Gaul.
Mallow flowers (Malva sylvestris) – native European species, common in meadows and hedges.
Flowers of German chamomile (Matricaria chamomilla) – widespread in northern and eastern Gaul.
Hyssop (Hyssopus officinalis) – xerophytic plant of the South, found on stony slopes.
Wild garlic (Allium ursinum) – an ancient forest species, common in the cool undergrowth of central and northern Gaul.
Use in cooking in a cauldron
This blend of herbs was designed to suit cauldron cooking, that is, preparations simmered for a long time over a wood fire.
The dried plants that compose it withstand cooking over low heat well and release their aromatic compounds gradually.
Time added:
The herbs should be added halfway through cooking rather than at the beginning.
Infusing the herbs for too long destroys their essential oils (thyme, sage, hyssop), whereas adding them midway through cooking helps to preserve the aromatic profile and vegetal freshness.
The flowers (mallow, calendula, chamomile) slowly unfurl and soften the overall taste.
Culinary role:
The mixture acts on three levels:
Structuring : aromatic herbs (thyme, sage, bay leaf) form the taste base and fix the taste in the fat.
Balancing : green plants (nettle, mint, wild garlic) bring freshness and lightness to rich dishes.
Softening : the flowers (marigold, mallow, chamomile) round out the taste and limit the natural bitterness of the dried herbs.
Aromatic profile of the “Breath of Cernunnos” blend
This blend offers an aromatic palette of herbaceous, resinous and floral notes, faithful to the plants of pre-Roman Gaul.
Its structure is based on dry southern herbs, balanced by greener notes and natural floral touches.
Olfactory structure and balance:
Aromatic base (thyme, sage, bay leaf, hyssop): invigorating, resinous and slightly camphoraceous. This is the powerful yet dry “culinary” foundation that supports the cooking of meats.
Vegetable heart (nettle, wild mint, bear's garlic): green, fresh and slightly mineral. It brings a forest and rustic dimension, ideal for cauldron preparations.
Floral notes (marigold, mallow, chamomile): sweet, honeyed and slightly herbaceous; they round out the profile and soften the natural tannins of the herbs.
Spicy and woody accent (fennel, juniper berries): the seeds and berries close the composition on a warm, slightly aniseed and woody note, which evokes the garrigue and wood fires.
Overall characteristic:
Herbaceous, resinous, aniseed and floral — a balance between the vigor of thyme and the sweetness of flowers.
The overall effect is dry, aromatic and long on the palate, without bitterness or sugar, designed to withstand slow cooking and reveal its intensity in animal fats.
Benefits of the mixture
This blend combines aromatic and medicinal plants known for their effects on the respiratory system, the digestive system and general vitality.
The aromatic leaves act as tonics and digestive aids, the flowers as soothing and balancing agents, and the berries as purifying agents.
Thyme, sage, bay leaf, hyssop → Aromatic plants with antiseptic and expectorant properties.
Action: support respiratory function, help clear the bronchi and limit microbial proliferation.
Mint, fennel → Carminatives and antispasmodics.
Action: promotes digestion, reduces bloating and intestinal fermentation.
Nettle, wild garlic → Draining and remineralizing.
Action: promote renal and intestinal elimination while providing essential minerals (iron, calcium, silica).
Juniper berries → Diuretics and urinary antiseptics.
Action: They support drainage and help purify the urinary tract.
Marigold, mallow and chamomile flowers → Gentle emollients and anti-inflammatories.
Action: protects and soothes digestive and respiratory mucous membranes; calms throat irritations and minor digestive disorders related to stress.
Aromates des Gaules: an exclusive blend created in Nice
The creation of the Le Souffle de Cernunnos blend was born from a meeting between Approche Libre and the Herboristerie du Vieux Nice , an establishment recognized for the exceptional quality of its plants and its professionalism.
We chose to entrust the preparation of our composition to this herbalist in Nice because of their expertise and passionate approach to the world of herbalism .
OUR Geographical proximity allowed us to easily exchange information and together select the plants best suited to our objective.
From this collaboration was born a unique blend , combining the rigor of herbalist work with our desire to recreate an aromatic palette inspired by Gallic traditions.
Sorting our boxes is a way of extending the cycle of nature.
Our boxes are made of kraft paper, lined with a thin inner aluminum coating, modeled after food cartons for milk.
This packaging choice ensures effective protection against moisture, light and air, guaranteeing excellent preservation of aromatic plants.
In France, this type of packaging can be placed in the yellow bin with other household packaging.
During sorting, the paper fiber is recycled, while the thin layer of aluminum is recovered or partially recycled depending on local capacities.
Our solution prioritizes materials from renewable and valuable resources, reconciling the preservation of nature and the quality of our blends of aromatic herbs from Gaul.
It is important to put this packaging in the yellow bin after use.
Approche Libre advocates an approach that respects nature — a rediscovery of forgotten skills, plants, and flavors.