“Fines Herbes” – combination of chervil, parsley, chives and tarragon, used in cuisine’s in France.  Southern France bumps it up a notch with saffron, oregano, basil, fennel, sage and often a truffle (chopped) is added.   These are often used in a herb sauce.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

    by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

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