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by Regina Schrambling
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From the Los Angeles Times
Considering France is the country that gave the world the expression ménage à trois, it's probably not surprising that cooks there have defined ways to use
herbs in multiples too. Three of these brilliant combinations will make
cooking more enticing any day of the year, but one of them could not be
better suited to this season: fines herbes.
Herbes de Provence, typically thyme, rosemary, lavender and bay leaves, are the essence of summertime cooking, meant for dishes with sunny aspects. Bouquet garni — bay leaf, parsley and celery leaves with onion — is meant for low and slow stewing, especially in fall and winter. But fines herbes have a particular lightness of being, a spring in their flavor.
Roughly equal proportions of finely chopped, fresh tarragon, chives,
chervil and parsley are mixed together to make a sprightly flash of
green that goes with everything you want to cook right now. Any of
those herbs would be a fine partner for, say, asparagus, but as a team
the four are unbeatable.
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