Fines herbes

Fines herbes is a classic French herb blend with a fresh, soft and green character. It is mainly used to season light dishes subtly, such as omelettes, sauces, salads and fish.

Type: fresh herb blend
Origin: French cuisine (classic kitchen foundation)
Composition: chervil, chives, parsley, tarragon
Herb families: varies by herb
Aroma: fresh, aniseed-like, lightly peppery
Form of use: preferably finely chopped and fresh

Description

Fines herbes literally means “fine herbs” and refers to a traditional combination of soft, aromatic kitchen herbs. The classic composition consists of chervil, chives, parsley and tarragon. Unlike robust, woody herb blends such as Herbes de Provence, fines herbes is all about finesse: a light fragrance, a fresh flavour and a delicate structure. Because chervil and tarragon in particular quickly lose their aroma when heated, the blend is usually used fresh and added to a dish only at the end.

In the kitchen

The flavour is elegant and green: chives give a mild onion note, parsley brings freshness, chervil has a subtle aniseed-like perfume and tarragon adds its characteristic, lightly sweet aniseed note. Fines herbes pairs well with eggs, such as scrambled eggs and omelettes, as well as chicken, veal, fish and shellfish. It is also classic in creamy sauces and butter preparations, for example stirred into a sauce at the end or used to make a soft herb butter. In dressings and vinaigrettes, it works beautifully with lemon, white wine vinegar and mild mustard. Use it generously but lightly: it should freshen the dish, not overpower it.

In the herb garden

If you want to use fines herbes often, it is worth having the herbs fresh at home. Chives and parsley grow easily in pots or open ground in a light position; cut chives back regularly for new, tender shoots. Chervil prefers cooler conditions and partial shade, and quickly runs to seed in warm weather; it is better to sow it in small batches throughout the season. Tarragon grows best in a sunny, sheltered spot in well-drained soil; harvest young leaves for the finest flavour. Always cut or pick just before use and chop the herbs only at the last moment.