Alan Davidson

Fines Herbes

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Fines Herbes the convenient French term for a mixture of chopped fresh herbs used in cooking. A minimalist interpretation would be parsley with any (or all) of: chervil, tarragon, chives. However, the number of different herbs to be used is far from fixed; and the range includes thyme, rosemary, burnet, and marjoram.

The mixture is used to flavour meat, fish, and salads, and (most common in Britain) to flavour omelettes.

© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.