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  2. Fines herbes - Wikipedia

    en.wikipedia.org/wiki/Fines_herbes

    A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...

  3. Chervil - Wikipedia

    en.wikipedia.org/wiki/Chervil

    Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. [13] Unlike the more pungent, robust herbs such as thyme and rosemary , which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.

  4. Tarragon - Wikipedia

    en.wikipedia.org/wiki/Tarragon

    Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon be grown indoors from seed and planted in summer. The spreading plants can be ...

  5. 18 Different Types of Herbs (and How to Cook With Them ... - AOL

    www.aol.com/18-different-types-herbs-cook...

    1. Cilantro. What it looks like: At first glance, cilantro looks a lot like Italian parsley; however, cilantro has slightly smaller leaves and thinner, more delicate stems.

  6. Plants used as herbs or spices - Wikipedia

    en.wikipedia.org/wiki/Plants_used_as_herbs_or_spices

    This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.

  7. Bouquet garni - Wikipedia

    en.wikipedia.org/wiki/Bouquet_garni

    Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.

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