Talk:Fines herbes

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Dried herbs?

I have never heard of using dried herbs in fines herbes, let alone to use dried tarragon. Can anyone really even taste that? The difference between dried and fresh tarragon is probably the most extreme of any herb, so it wouldn't make sense to allow that —Preceding unsigned comment added by 68.13.62.141 (talk) 16:33, 10 February 2010 (UTC)[reply]

All herbs are better fresh, and tarragon is no exception. However, I think attempting a rationale such as appears in this article is a vain exercise. The article asserts that fines herbes are added fresh at the end of cooking to keep their green color and delicate flavors while robust herbs go into the dish at the the beginning to infuse their strong flavors into a dish throughout the cooking process. This is an attractive theory but one that does not stand up to examination. Contrary to what is asserted above, tarragon dries perfectly well, for example, if care is taken, and it may be used at the beginning or the end of cooking. It is also used to infuse vinegars. Logically, strong-flavored tarragon should be called a robust herb, but it happens by tradition to be one of the fines herbes. Of course, fresh tarragon is superior. Chives can also be freeze dried and the result is acceptable, if not great. Chervil, on the other hand, should always be used fresh. Parsley is usually eaten raw, but not always, For example it is an ingredient of traditional poultry stuffing and is also sometimes added to a bouquet garni.

The fact of the matter is the traditional fines herbes of French cuisine are parsley, chervil, chives, and tarragon. Not sweet cecily, dill, lovage, basil, lemon balm, summer savory, marjoram, shizu, etc., though these are stars of cuisines (usually) other than French, are often (but not always) eaten uncooked, and are every bit as outstanding each in its own way. Mballen (talk) 02:35, 28 March 2016 (UTC)[reply]

Old discussions

Description lists parsley and chives yet these ar missing and replaced by basil, thyme, and rosemary in the recipe, whats up?--72.200.80.15 04:03, 7 April 2007 (UTC)[reply]

I think that what is up is that the description is correct and that the recipe is wrong. If womeone can source the following properly as being fines herbes (rather than a good mixture of herbs, which it is) then return it and change the lead

1 tb Sweet basil

6 tb Chervil

1 ts Sweet marjoram

1/2 ts Thyme

1/2 ts Rosemary

1 tb Tarragon

Method: Mix thoroughly, making it as fine as possible but not powdered. Store dried in a lidded jar. Use sparingly.

—Ian Spackman 19:14, 8 April 2007 (UTC)[reply]

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Pronunciation Guide-?

Could someone please provide a pronunciation guide at the beginning of the article showing us non-French speakers how to pronounce "fines herbes"? — Preceding unsigned comment added by Luvdalz68 (talk • contribs) 21:19, 17 November 2011 (UTC)[reply]