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cooking good in greene |
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How
to make your own
Fines Herbes
Courtesy of
Bouquet Garni Nursery CC.
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One single herb can make the world of difference to any dish. When
herbs are used in combination with each other, the effects can be even
more delicious. Some herbs work well together, their flavours blending
and complementing each other. One such example is the traditional
bouquet garni, which consists of parsley, thyme and bay leaf.
Another is a traditional French blend called fines herbes.
 Fines herbes consists of tarragon, parsley, chervil and chives.
Although the blend is sometimes used dried, none of the herbs have much
flavour in the dried form.
Maximum flavour is obtained by using fresh herbs. Rather omit a herb
that is not available fresh than to substitute it with dried herb.
All four herbs used in fines herbes have subtle flavours that blend
well together and complement and enhance each other’s flavour. The
subtle nature of the blend also ensures that it does not overpower any
dish. |
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To make your own fines herbes, finely chop equal parts
of tarragon, parsley, chervil and chives. Fines herbes should be
added to cooked dishes at the end of the cooking period as the herbs,
with the exception of tarragon, do not stand up well to heat. For the
best results, sprinkle the mixture over dishes as a garnish, or place it
in a bowl on the table.Fines herbes are excellent when sprinkled over green salads. It
goes particularly well with egg dishes, especially omelet's.
 Use it to
garnish light vegetable or simple cream-based soups. Chicken, especially
when poached, greatly benefits when sprinkled with this blend before
being served.
Fines herbes are excellent with simple fish dishes.
Steamed vegetables, like beans, marrows and broccoli becomes a delicacy
when flavoured with fines herbes.
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