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.