Fine Herbs Recipe
Fine Herbs combinations are very generic to an area and the type foods the local populus enjoy. The reason there is no set recipe is the combination of herbs varies depending on the season. The local climate may be beneficial for cool weather herbs in the early spring and late fall, whereas in the heat of summer most of those same herbs have gone to seed so the herb is gone. New local produce may be coming into season, such as tomatoes in the heat of summer, and due to the popularity of the local produce other herbs that are hot weather herbs are used as they accentuate the local produce. The smart cook learns to combine different herbs for different "Fines herbes" blends to match the meal, not the season.
Below is one recipe for fine herbs by Susan Belinger, writer for the Herb Companion.
Fines herbes (fēēn āirbs) are more often used fresh than dried, though they can be easily dried. These herbs provide a lovely flavor combination that is tasty in salads and with light fare when used fresh. When dried, they don’t have as much of an impact. This blend of chervil, chives, parsley and tarragon is full of fresh flavor. Use common chives, or garlic chives, if desired, and either flat-leaf or curly parsley. When it comes to the tarragon, only French tarragon is good for culinary purposes. If you can’t grow tarragon, use Mexican mint marigold or fennel.
• 1/4 cup chervil
• 1/4 cup chives
• 1/4 cup parsley
• 1/4 cup tarragon
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