Fines herbes is a classic French herb blend composed traditionally of fresh parsley, chives, tarragon, and chervil combined in equal parts. The mixture favors light, delicate flavors and can include similar mild herbs such as watercress or marjoram for variation. Fines herbes are typically added at the end of cooking to preserve freshness and subtlety. The blend brings balance to both rich, meaty dishes and lighter preparations like chicken, vegetables, and eggs. Auguste Escoffier formalized the classic recipe in the early twentieth century, distinguishing fines herbes from stronger Provence-style herb mixes.
Like a bouquet garni or the popular herbes de Provence, fines herbes are traditionally a mixture of various herbs. The classic recipe was first named and defined by famous French chef Auguste Escoffier in the early 20th century and includes four herbs: parsley, chives, tarragon, and chervil. In the standard form of fines herbes, all the ingredients are fresh, not dried, and all four are mixed in equal measure.
Like so much of French cooking, fines herbes are chosen for balance, with the oniony bite of chives, the peppery brightness of parsley, and the more complex chervil and tarragon each bringing distinct flavors to the mixture. In contrast to the stronger herbes de Provence, however, all the fines herbes are quite delicate. Because fines herbes are lighter in flavor and usually fresh, they are most commonly added at the end of cooking.
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