On Line Cookbook
 Fines Herbes , traditional blend - Fines Herbes
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Traditional French mix of fresh or dried herbs

Source:
Lyman Gifford

Serves/Makes:as required

Ingredients
  • tarragon
  • chervil
  • chives
  • parsley
Preparation
  • Combine in equal proportions.
Comments
Fresh: Like fresh dill, fresh Fines Herbes can loose flavor if cooked for a long time, so it's best to add toward the end of the cooking period. Try fresh Fines Herbes in omelettes, mixes, sauces, marinades and with cured meats

Dried: Use the dried version for long-simmering stews and sauces. Store dried Fines Herbes in airtight container, away from heat and light. Will keep about 4 months.

PS I think it's pronounced "feeness airb" by Les Francais!

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.