Talk:Fines herbes

Food and drink: Herbs and Spices High‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

High

This article has been rated as High-importance on the project's importance scale.

Related taskforces:
/
	This article is within the scope of the Herbs abd spices Task Force, a task force which is currently considered to be inactive.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

France High‑importance

	France portal This article is within the scope of WikiProject France, a collaborative effort to improve the coverage of France on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.FranceWikipedia:WikiProject FranceTemplate:WikiProject FranceFrance articles
High	This article has been rated as High-importance on the project's importance scale.

Dried herbs?[edit]

I have never heard of using dried herbs in fines herbes, let alone to use dried tarragon. Can anyone really even taste that? The difference between dried and fresh tarragon is probably the most extreme of any herb, so it wouldn't make sense to allow that —Preceding unsigned comment added by 68.13.62.141 (talk) 16:33, 10 February 2010 (UTC)[reply]

All herbs are better fresh, and tarragon is no exception. However, I think attempting a rationale such as appears in this article is a vain exercise. The article asserts that fines herbes are added fresh at the end of cooking to keep their green color and delicate flavors while robust herbs go into the dish at the the beginning to infuse their strong flavors into a dish throughout the cooking process. This is an attractive theory but one that does not stand up to examination. Contrary to what is asserted above, tarragon dries perfectly well, for example, if care is taken, and it may be used at the beginning or the end of cooking. It is also used to infuse vinegars. Logically, strong-flavored tarragon should be called a robust herb, but it happens by tradition to be one of the fines herbes. Of course, fresh tarragon is superior. Chives can also be freeze dried and the result is acceptable, if not great. Chervil, on the other hand, should always be used fresh. Parsley is usually eaten raw, but not always, For example it is an ingredient of traditional poultry stuffing and is also sometimes added to a bouquet garni.

The fact of the matter is the traditional fines herbes of French cuisine are parsley, chervil, chives, and tarragon. Not sweet cecily, dill, lovage, basil, lemon balm, summer savory, marjoram, shizu, etc., though these are stars of cuisines (usually) other than French, are often (but not always) eaten uncooked, and are every bit as outstanding each in its own way. Mballen (talk) 02:35, 28 March 2016 (UTC)[reply]

Old discussions[edit]

Description lists parsley and chives yet these ar missing and replaced by basil, thyme, and rosemary in the recipe, whats up?--72.200.80.15 04:03, 7 April 2007 (UTC)[reply]

I think that what is up is that the description is correct and that the recipe is wrong. If womeone can source the following properly as being fines herbes (rather than a good mixture of herbs, which it is) then return it and change the lead

1 tb Sweet basil

6 tb Chervil

1 ts Sweet marjoram

1/2 ts Thyme

1/2 ts Rosemary

1 tb Tarragon

Method: Mix thoroughly, making it as fine as possible but not powdered. Store dried in a lidded jar. Use sparingly.

—Ian Spackman 19:14, 8 April 2007 (UTC)[reply]

WikiProject Food and drink Tagging[edit]

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 18:19, 3 July 2008 (UTC)[reply]

Pronunciation Guide-?[edit]

Could someone please provide a pronunciation guide at the beginning of the article showing us non-French speakers how to pronounce "fines herbes"? — Preceding unsigned comment added by Luvdalz68 (talk • contribs) 21:19, 17 November 2011 (UTC)[reply]