A prepared herbal blend like poultry seasoning or Italian seasoning can be a convenient time-saver over trying to mix individual herbs in the right proportions while preparing a meal. One blend that’s summer-light and pleasantly pungent is fines herbes (pronounced “feen zerb”). This blend started out in France as delicate fresh herbs added at the last minute to mild foods like poultry, fish, eggs, soups or salads. A recipe with “Fines Herbes” in the title might be as simple as an omelet with a sprinkling of chopped parsley and chives. These days you may be able to find dried fines herbes in bottles or bulk. The dried version is more appropriate for cooked foods or for liquid items such as sauces or dressings that allow the herbs to reconstitute.
Fines herbes blends aren’t widely available. However, you can very easily make your own. Some traditional components are parsley, chervil, chives, tarragon, thyme, dill, basil, and savory. Chervil in particular is rare in grocery stores, even larger ones. For your blend, use as many or as few of the herbs you like and can find, and start out with equal parts of each. Included here is my simple recipe for dried fines herbes. It contains chives, savory, tarragon and marjoram, all of which are fairly commonly available.
Some uses for dried fines herbes are meatloaf, stew, frittatas, sauces, salad dressings, and grilled or roasted meats, poultry, fish, or vegetables. For grilled meat or fish, try a rub using minced garlic, salt and fines herbes. Toss vegetables with fines herbes, salt and olive oil, and grill or roast.
|Dried Fines Herbes Blend||
- 1 tablespoon dried chives
- 1 tablespoon dried savory (sometimes called summer savory)
- 1 tablespoon dried tarragon
- 1 tablespoon marjoram
- Place all ingredients in a small bowl and stir well.
- Store in a covered container or spice bottle.
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