Finely chopped herbs, specifically parsley, chives, tarragon, and thyme, mixed together and used as a seasoning.
[French : fines, feminine pl. of fin, fine + herbes, pl. of herbe, herb.]
fines herbes
Dictionary:
fines herbes (fēn zĕrb', fēn ĕrb')  |
pl.n.
Finely chopped herbs, specifically parsley, chives, tarragon, and thyme, mixed together and used as a seasoning.
Finely chopped herbs, specifically parsley, chives, tarragon, and thyme, mixed together and used as a seasoning.
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| Food and Nutrition: fines herbes |
Mixture of chopped parsley, tarragon, chives, chervil, marjoram, and sometimes watercress.
| Food Lover's Companion: fines herbes |
[FEEN erb; FEENZ ehrb] A mixture of very finely chopped herbs. The classic quartet is chervil, chives, parsley and tarragon thoughburnet, marjoram, savory or watercress are often used as part of the blend. Because they quickly lose their flavor, fines herbes should be added to a cooked mixture shortly before serving. Unlike bouquet garni, they're not removed from the dish before serving.
| Wikipedia: Fines herbes |
Fines herbes is a culinary mainstay in all Mediterranian cuisine (Portugal, Spain, Southern France, Italy, Lebanon, Greece, Turkey, etc.). The ingredients of fines herbes are fresh parsley, chives, tarragon and chervil[1]. These "fine herbs" are not the pungent and resinous herbs that appear in a bouquet garni – which, unlike fines herbes, release their flavour in long cooking. Marjoram, cress [2], cicely[2] or lemon balm[2] may be added to fines herbes. The marjoram and tarragon may be dried.
 Parsley (Petroselinum crispum) |
.jpg) Chives (Allium schoenoprasum) |
 Tarragon |
 Chervil |
 Marjoram |
 Garden cress |
 Sweet cicely |
 Lemon balm (Melissa officinalis) |
Notes
- ^ Julia Child, Mastering the Art of French Cooking vol. I p 18.
- ^ a b c Katzer, Gernot. "Spice Pages: Chive (Allium schoenoprasum)". www.uni-graz.at. http://www.uni-graz.at/~katzer/engl/Alli_sch.html. Retrieved 2008-03-10.
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Fines herbes". Read more |
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