Herb Combinations

Herb Combinations

Fines Herbes – The four fines herbes are chives, tarragon, chervil, and parsley. Equal parts are chopped together until the board on which you are working starts to barely turn green.

Herbes de Provence– or Provencal herbs is a mixture of rosemary, thyme, and savory, with the four fines herbes, plus mint and whatever else catches the fancy of the cook.

Bouquet Garni – A bunch of herbs tied together, usually including bay leaf, fresh or dried thyme, and fresh parsley stems. It flavors all stock, and some sauces and gravies. All herbs are tied together to allow easy removal from the pot at the end of cooking. Let the bouquet garni float freely in the pot to allow the release of all the flavors.