Fines herbes

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Fines herbes

Fines herbes (pronounced: /fiːn ɛrb/; French: [fin.z‿ɛʁb]) is a combination of herbs that forms a mainstay in French cuisine. The canonic fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil.

Etymology

The term "fines herbes" is French and translates to "fine herbs" in English. The term is derived from the Old French fines herbes de cuisine which means "fine kitchen herbs".

Usage

Unlike bouquet garni, which are usually added to the cooking pot, fines herbes are more commonly added at the last moment, to salads, omelettes, and soups.

Related Terms

  • Herbes de Provence: A mixture of dried herbs considered typical of the Provence region.
  • Bouquet garni: A bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews.
  • Parsley: A species of flowering plant in the family Apiaceae that is native to the central Mediterranean.
  • Chives: A species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers.
  • Tarragon: A species of perennial herb in the sunflower family.
  • Chervil: A delicate annual herb related to parsley.

External links

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