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During the Renaissance, blends of herbs became very popular in French cooking. The three most common were fines herbes, herbes de Provence and bouquet garni. Of these three, fines herbes is the most delicate, with none of the pungency of the other two. Traditionally, the blend combines the summer herbs of chervil, chives, parsley and tarragon.
For a classic French omelet, add Fines Herbes while beating eggs. Add Fines Herbes to creamy salad dressing for a herb garden flavor. Use to add flavor to breading Italian sauces and stuffing.
Parsley, Chives, Chervil, Tarragon.
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