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Fines herbes is an herb mixture from South France. Typical ingredients are parsley, tarragon, chervil and chives, but also marjoram, balm and cress.
Marjoram and tarragon can be used dried, but is always better use fresh herbs.

Fines herbes are delicate aromatic herbs, that should be used raw because lose flavour when cooked.

This is my own mixture, I used dried tarragon harvested during summer.

Fines Herbes

1 bunch of chervil
3 sprigs of marjoram
1 tbsp tarragon
3 sprigs of parley
10 chives leaves
10 balm leaves

Mince the herbs with mezzaluna and not with an electric blender, for it can change their flavour.

Fines herbes are perfect mixed with butter, and then used on grilled meat, soups and bruschetta.
Aromatized butter can be stored in the fridge.

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A tip: add fines herbes to minced Gruyere, and spread it on bruschetta or croutons.

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Fines Herbes
Origin: France
Suggested ingredients: parsley, tarragon, chervil, chives, marjoram, balm and cress.

Prepare your own Spices and Aromatic Herbs Mixtures.

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This post goes to Weekend Herb Blogging, hosted by Haalo from Cook (almost) anything at least once.

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