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!