Fines herbes

Fines herbes is a culinary mainstay in French cuisine. The ingredients of fines herbes are fresh parsley, chives, tarragon and chervil (Julia Child, Mastering the Art of French Cooking vol. I). 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, cicely or lemon balm may be added to fines herbes. The marjoram and tarragon may be dried.

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