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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. Fresh vs. Dried Herbs: Which Should You Use in Your Cooking?

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  4. The Unexpected Herb That Will Transform Your Desserts - AOL

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    Tarragon doesn’t shout like rosemary, thyme, or basil. Instead, it adds flavor, freshness, and complexity to any dish without overpowering. ... Most good grocery stores carry fresh tarragon near ...

  5. Tagetes lucida - Wikipedia

    en.wikipedia.org/wiki/Tagetes_lucida

    Tagetes lucida - MHNT. Tagetes lucida is a perennial plant native to Mexico and Central America.It is used as a medicinal plant and as a culinary herb.The leaves have a tarragon-like scent, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute.

  6. 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.

  7. 18 Different Types of Herbs (and How to Cook With Them ... - AOL

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    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.

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