Typically fines herbes is made with fresh herbs and this is all well and good if you have them to hand. However, if you only have dried, you can use these without any problem and still get a flavour-packed blend for your home cooking. (See the bottom of the page for links to more of my recipes)
Note: If you have them available, and want to use fresh, just substitute them for the dried and use the same amounts as in the recipe below.
What You'll Need: (makes 10 tablespoons)
2 tbsp dried parsley
2 tbsp dried chives
2 tbsp dried tarragon
2 tbsp dried chervil
2 tbsp dried marjoram
tbsp = tablespoon
That's all there is to it!
Store in an airtight container out of direct sunlight and in a cool place. Use within 1-2 months before making up a fresh amount.
Note: Crushing the herbs between your fingers or palms before adding to your recipe is a good idea. This will break them down slightly and help release more of their flavours.
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