A classic French combination of fresh, finely chopped chervil, chives, parsley and tarragon, added at the last moment to omelettes, sauces, fish and salads.
What it is¶
Fines herbes ("delicate herbs") is a combination of four fresh, soft-leaved herbs: chervil, chives, flat-leaf parsley and French tarragon, chopped finely and used together. It is the counterpart to the bouquet-garni: where the bouquet uses robust herbs that are simmered and then removed, fines herbes are delicate and are added at the very end, or raw, and eaten.
The best-known dish is the omelette aux fines herbes, in which the herbs are beaten into the eggs just before cooking. Fines herbes also season sauces, vinaigrettes, fish and chicken dishes, and fresh cheeses.
Origins¶
French cookery writers have used the term for centuries, though its meaning has shifted: older French cookbooks sometimes used fines herbes loosely for any mixture of chopped fresh herbs, or even for chopped mushrooms and shallots. The now-standard four-herb definition was fixed by the classical French cuisine of the 19th and early 20th centuries and is the one given in reference works such as Larousse Gastronomique.
The combination depends on availability of fresh chervil and tarragon, which are much more common in French markets than in British or American supermarkets. That is one reason the mixture is better known by name abroad than it is actually cooked.
What goes in it¶
| Herb | Role |
|---|---|
| chervil | Delicate anise and parsley; the signature of the blend |
| chives | Mild onion |
| Flat-leaf parsley | Fresh, grassy body |
| French tarragon | Sweet, strong anise; use a little less than the others |
Some cooks add a little lemon balm, marjoram or dill, but strictly those are not fines herbes.
Flavour¶
Fresh, green and lightly aniseedy, with a whisper of onion. The flavour is subtle enough that it vanishes under strong spices, garlic or long cooking, which is why the mixture belongs in gentle dishes: eggs, butter sauces, white fish, chicken and potatoes.
How to use it¶
- Omelette aux fines herbes: beat 2 tablespoons of the chopped herbs into 3 eggs with salt, then cook quickly in butter.
- Sauces: stirred into a beurre blanc, hollandaise, velouté or cream sauce just before serving.
- Vinaigrette: a tablespoon in a classic mustard dressing for green salad or boiled potatoes.
- Fish and chicken: scattered over poached or pan-fried fillets with browned butter.
- Soft cheese: mixed into fromage frais or goat's cheese with salt and pepper.
⚠️ Keep them fresh
Dried fines herbes are sold, but chervil and chives lose almost all their flavour when dried. If you cannot get chervil, use a little more parsley and tarragon rather than a dried substitute.
Making it at home¶
About 4 tablespoons chopped (enough for 2 omelettes) · 5 minutes
You need
- 1 small bunch chervil (about 10 g leaves)
- 1 small bunch chives (about 10 g)
- Leaves from a few sprigs flat-leaf parsley (about 10 g)
- Leaves from 2–3 sprigs French tarragon (about 5 g)
Method
- Wash and thoroughly dry the herbs; wet herbs bruise and turn to paste when chopped.
- Snip the chives finely with scissors.
- Chop the chervil, parsley and tarragon leaves finely with a very sharp knife, in as few strokes as possible. See chopping-herbs.
- Mix and use within an hour or so.
Variations¶
- Proportions vary: many cooks use equal parts; others use less tarragon because it is strongest.
- Older French usage allowed other herbs, chopped shallot, or mushrooms under the name.
- Modern kitchens sometimes add dill or basil for particular dishes, which is fine as long as it is understood that the classic set is four.
Fines herbes is more a principle (soft herbs, added at the end) than a precise recipe.
Buying and storing¶
Chop the herbs only when you need them. Stored whole, most will keep 3–5 days in the fridge wrapped in damp kitchen paper inside a bag or box; chives and chervil wilt fastest. See storing-fresh-herbs. The herbs can be frozen chopped, in a little butter or water, for use in cooked sauces, but lose their fresh texture. See freezing-herbs.