Originally Posted by boar_d_laze
As a start, if I knew anyone from... say... France, I'd ask "Amigo, que clases de yerbas en fines herbes?" Why would I ask in Spanish? Another good question. Quien sabe?
Wait a minute, "fines herbes" are ALWAYS a combination of FRESH herbs, mostly parcely, chives, tarragon and chervil, many times combined with finely chopped shallot. It's used and well known in rounds of butter served on grilled meat etc. in french aka "buerre maître d'hôtel". You will also find fines herbes in omelettes, sauce tartare, béarnaise, choron, in vinaigrettes and other preparations. I dry a lot of my own homegrown herbs. Don't know if you ever tried dried parcely or chives? Well, taste is.. zero. Dried tarragon tastes like... hay!
Then there's "herbes de provence" which is ALWAYS a combo of DRIED herbs, obviously from the Provence region in France. It contains mainly thyme, rosemary, oregano and/or marjoram, savory. In the seventies and eighties of the past century, people threw it on everything, mostly also on grilled meat, not on salads. Nowadays it's almost a sin in gastronomy to use herbes de provence, as most contemporary chefs make a more appropriate and more refined choice of herbs they use in specific recipes, mostly fresh -when available- of course!
A propos, I do still like herbes de provence on grilled lamb. I throw handfuls of it on the hot charcoal on the bbq, just for the ambiance, the smell reminds me of the south of France many years ago.
BTW, love your spanglish BDL! Also, one small hint for next time; it's hierbas, not yerbas.
Edited by ChrisBelgium - 8/11/11 at 5:18am