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- Traditional French mix of fresh or dried herbs
- Lyman Gifford
- Combine in equal proportions.
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
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!
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