Best French Herb Types
Fines herbes is a traditional blend of herbs, including parsley, chives, chervil, and tarragon. Thyme is often added to the four classic ingredients, while savory, watercress, and marjoram are sometimes also included in the mix, but not as often as thyme.
This mild and subtle blend of herbs is especially well suited for poultry, salads, and egg-based dishes. What's important is that all of the herbs should be fresh and not dried for the best possible flavor.
Thym de Provence is an evergreen herb with culinary, medicinal and ornamental uses. It is called Farigoule in Provence and best known as one of the basic components in a classic Bouquet garni or in a spice mixture known as Herbes de Provence.
One of the most fragrant herbs one can grow, Thym de Provence has a lemony aftertaste giving freshness to various stews, marinades, sauces, soups and salads. It blends perfectly with tomatoes, either fresh or processed, fried vegetables, grilled goat cheese or roasted poultry.
This world-famous blend of herbs and spices originated in France’s region of Provence, and contains ingredients such as lavender, basil, oregano, fennel, dill, rosemary, thyme, bay leaf, and sage. Herbes de Provence are traditionally sold in small clay pots.
The mixture is commonly used as a rub or seasoning for various meat dishes, especially for grilled meats, and it can also be used as a seasoning in soups or stews. When cooked, the herbs soften and release their natural, aromatic flavors. Although these herbs have been used in various combinations in Provence for centuries, the blend that's known today as Herbes de Provence has been marketed under this name since the 1970s.
This small French bundle of herbs is traditionally tied together with butcher’s string to keep the herbs together after they are added to a pot for cooking. This quaint bouquet of fresh herbs usually contains thyme, parsley, and bay leaf, and it lends a bold, herby layer of flavor to any soup, sauce, stock, or casseroles it is added to.
Tying the herbs together in a bundle makes it easy to remove the stems and leaves from the dish, leaving nothing behind except the flavor.
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