The History of Fines Herbes

Fines herbes is a combination of four delicate herbs used in French cooking. It is made with equal amounts of fresh parsley, chives, tarragon, and chervil. All four herbs must be fresh and are typically finely chopped. Fines herbes was first mentioned in writing in 1903 by the famously influential French chef, Auguste Escoffier. The herb mix was also mentioned in Larousse Gastronomique, an encyclopedia of gastronomy. It was later introduced to Americans by Julia Child in the middle of the 20th century. Today, fines herbes continues to play an important role in French cooking and is considered one of the three most important herb mixes in the cuisine alongside herbs de Provence and bouquet garni. It is typically used to flavor subtle dishes like fish, chicken, omelets, salads, and certain sauces.