Fines herbes

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Fines herbes is a combination of herbs that forms a mainstay in French cuisine. The mixture typically includes chervil, parsley, chives, and tarragon. The herbs are used for their aromatic properties to flavor various dishes.

Composition[edit | edit source]

The classic mix of fines herbes includes four herbs: chervil, parsley, chives, and tarragon. However, variations of the mixture may include other herbs such as lovage, marjoram, rosemary, and sage. The herbs are typically used fresh, as the combination is designed to provide a light, subtle flavor to dishes.

Usage[edit | edit source]

Fines herbes are used in a variety of French dishes, including chicken, fish, and egg dishes. They are often added at the end of the cooking process to preserve their delicate flavor and to prevent them from becoming overcooked.

History[edit | edit source]

The use of fines herbes in French cuisine dates back to the Middle Ages. The combination of herbs was popularized by the French chef Auguste Escoffier, who included it in his culinary guide, Le Guide Culinaire.

See also[edit | edit source]

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