Classically, a mixture of finely chopped leaves of

• Chives
• Chervil
• Parsley
• Tarragon

using equal quantities of each. Together, these make a delicate flavouring for filling omelettes, sprinkling on fish and poultry dishes and in salads

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Parsley can be either flat leaved or curly leaved. Most of the flavour of Parsley lies in the stalks but the leaves are very attractive and the sprigs make a pretty garnish. It brings out the flavour in other herbs so is always found in bouquets garnis and fines herbes. Parsley sauce is delicious with fish.
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Tarragon has an unusual, original flavour and is a vital ingredient in Bearnaise and Tartare sauces. It is strong so should be used sparingly. It is always found in fines herbes mixtures, is a good flavouring for poultry, seafood and other delicate dishes and is excellent in salads.
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