French cuisine incorporates a wide range of culinary herbs. Some commonly used herbs besides those mentioned earlier include thyme, rosemary, sage, marjoram, oregano, dill, basil, mint, tarragon, lovage, bay leaf, and more. Each herb brings its own unique flavor profile and is chosen to complement specific ingredients and recipes.

Herbs are frequently used in French sauces and dressings to add complexity and aroma. Classic sauces like Béarnaise, Hollandaise, and velouté often incorporate herbs such as tarragon, parsley, and chervil. Herb-infused vinaigrettes are also commonly used in salads and as a finishing touch for various dishes.

French cuisine is known for its various herb blends that add distinct flavors to dishes. Besides the fine herbs other popular herb blends include bouquet garni, typically a combination of thyme, parsley, and bay leaf. Herbes de Provence is a mixture that often includes thyme, rosemary, marjoram, oregano, and sometimes lavender, and quatre épices a blend of ground white pepper, nutmeg, cloves, and ginger.

Fine herbs, also known as fines herbes, refer to a classic French blend of delicate herbs commonly used in French cuisine. The term "fine herbs" translates to "fine" or "delicate" herbs in English.

The blend typically includes a combination of four specific herbs:

• Flat-leaf parsley or Italian parsley is commonly used in fine herb blends. It has a fresh and slightly peppery flavor.

• Chives are slender, green herbs with a mild onion-like flavor. They provide a subtle, delicate taste to the herb blend.

• Tarragon is an aromatic herb with a unique flavor that is slightly reminiscent of anise or licorice. It adds a distinct touch to fine herb mixtures.

• Chervil is a delicate herb with a mild, slightly anise-like flavor. It resembles parsley but has a more subtle taste. Chervil is an essential component of fine herb blends.

These four herbs are finely chopped or minced and combined in equal proportions to create the fine herb blend. The mixture is used to enhance the flavors of various dishes, including omelets, soups, sauces, poultry, seafood, and vegetable preparations. The fines herbes blend is particularly popular in French cuisine and provides a fresh and aromatic touch to dishes.

Herbs play a significant role in French cooking, adding depth, aroma, and flavor to dishes. French cuisine places a strong emphasis on using fresh herbs to enhance the natural taste of ingredients.

There are various herb blends that add distinct flavors to dishes. Besides the fine herbs blend, other popular herb blends include bouquet garni, typically a combination of thyme, parsley, and bay leaf, herbes de Provence a mixture that often includes thyme, rosemary, marjoram, oregano, and sometimes lavender and quatre épices a blend of ground white pepper, nutmeg, cloves, and ginger.

While both fresh and dried herbs are used in French cooking, fresh herbs are highly valued for their vibrant flavors and are commonly preferred. Dried herbs are typically used when fresh herbs are not readily available or when a more concentrated flavor is desired.

French cuisine incorporates a wide range of culinary herbs. Some commonly used herbs besides those mentioned earlier include thyme, rosemary, sage, marjoram, oregano, dill, basil, mint, tarragon, lovage, bay leaf, and more. Each herb brings its own unique flavor profile and is chosen to complement specific ingredients and recipes.

Herbs are frequently used in French sauces and dressings to add complexity and aroma. Classic sauces like Béarnaise, Hollandaise, and velouté often incorporate herbs such as tarragon, parsley, and chervil. Herb-infused vinaigrettes are also commonly used in salads and as a finishing touch for various dishes.

The cuisine of the Provence region in France is particularly renowned for its abundant use of herbs. The Herbes de Provence blend, featuring aromatic herbs like thyme, rosemary, and oregano, is heavily used in traditional Provençal dishes, contributing to their distinct flavors

Herbs are frequently used as a garnish in French cooking, adding a touch of freshness and visual appeal to dishes. Sprigs of parsley, chervil, or tarragon are often used as a final flourish on soups, salads, meats, and seafood preparations.

Herbs are a fundamental component of French cooking, enhancing the flavors of dishes and contributing to the aromatic and sophisticated nature of French cuisine. But back to Fine Herbs.

Auguste Escoffier the founder of modern French cuisine noted in 1903 that dishes labeled aux fine herbs, with fine herbs, were sometimes being made with parsley alone. This outraged him it is thought.

Escoffier in his culinary guide insisted that it is a mistake to serve under the name omelette aux Fines Herbes and omelet in which chopped parsley finishes the only aromatic note. He said that the error was too widespread and he stressed that an omelet aux Fines Herbes must contain parsley, chives, tarragon, and a little chervil. Auguste Escoffier in his 1903 writings was the first person to name the herb blend in writing.

35 years later the authoritative Larousse Gastronomique conceded that generally speaking an omelet aux Fines Herbes was still just being seasonal with parsley. They repeat Escoffier's admonition that it needed to include the four herbs, this was also echoed by Julia Child.

Notably as does happen with cooking over time the four herbs that are traditional for fine herbs have been altered because of availability, seasonality, etc. But this is thought to be okay as this is fundamentally what French cooking is about. Often chervil has been replaced with basil depending on where the dish is being made/prepared.

Fine herbs is a variation of Herbes de Provence which is used often in French cooking. The difference being that Herbs de Provence has a different vairity of herbs like lavender or thyme added to it.

The exact origins of the Fine Herbes isn’t known. Ancient Romans in their invasions brought a culture of seasoning foods that has influenced its thought French and other European cuisines until the present day

I mentioned before Auguste Escoffier when talking about fine herbs being just parsley. Auguste Escoffier stated many fabulous things about French cuisine in his lifetime and the below quote about stock  is one of my favourites.

Auguste said

“Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.”