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Fines Herbes:Fine herbs
These four herbs are used in most european style restaurants, and every french restaurant in the world!
They all seem to balance each other with different yet complementing flavors. The most common use for these herbs is simple salads, sauces, garnishes, and beyond. I'll give a brief description of what each of these tastes like below and maybe we'll figure out why so many kitchens around the world use these herbs individually and simultaneously inseparably.
Chives
Chives are typically the least pungent of the onion family due to the youth of the plant. This gives a good amount of spice to the herb mix.
Parsley
Parsley is the least overwhelming of the bunch, but it plays a crucial roll in adding texture and a sort of flowery filler to the medley. "Flat leaf" parsley is the favorite among euro style kitchens.
Tarragon
This herb is the leader of the pack when it comes to flavor profiles. It's a slender leaf that is buttery to touch and has a dill/ licorice sweetness to it.
Photography by William Meppem
Chervil
Chervil is definitely the more balanced of the bunch with its small sprouting leaves and subtle herbaceous floral taste. Chervil might even be the most popular of the bunch as far as versatility in french kitchens.
Photo by BBC "food ingredients"
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