Fines Herbes

This classic mixture of four herbs consists of equal quantities of chives, chervil, parsley and tarragon. The chives should be snipped and the other herbs finely chopped. Fine herbes should always be added at the end of cooking.

Snip chives (see above). Put chervil, parsley and tarragon leaves on a cutting board and chop them finely together. Combine with the chives before using.