Fines Herbes Recipe

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Fines Herbes Recipe

Here’s how to make a classic fines herbes recipe, using fresh or dried herbs.

Fresh Fines Herbes Recipe

What is Fines Herbes?

Fines herbes is a classic French herb blend made from equal parts finely-chopped parsley, chives, chervil and tarragon. While it is traditionally a blend of fresh herbs, it can also be made using dried herbs.

Fines Herbes Products at Grocery Stores in France

In French grocery stores, you can buy both dried fines herbes and fines herbes bouillon cubes. So, don’t feel like you have to stick to fresh herbs for this recipe. It’ll be good either way.

How is Fines Herbes Used?

Fines herbes is typically used to season chicken, fish, eggs, salads and other delicately-flavored dishes. Since the herbs in this blend are on the milder side, you can count on them to enhance a dish, without overpowering it.

Normally, fines herbes is added towards the end of the cooking time, in order to preserve the herbs’ bright flavor and color.

Fresh Parsley and Chives
Fresh parsley and chives, two of the ingredients in a traditional fines herbes recipe

Fines Herbes Recipe Variations

Want to make the fresh version of this recipe? If you can’t find fresh chervil and tarragon at the grocery store, just leave them out, and increase the amount of parsley and chives. It’ll still come out great.

If you find yourself making this fines herbes recipe often, consider adding chervil and tarragon to your herb garden, so you’ll always have plenty on hand.

Fines Herbes in an Ice Cube Tray

How to Freeze Fines Herbes

Fines herbes freezes beautifully, so go ahead and make a bunch, especially if you’re growing the ingredients in your herb garden.

Just grab an ice cube tray, and measure a tablespoon of the herb blend into each cube compartment.

Fines Herbes and Olive Oil in an Ice Cube Tray

Then, fill the compartments to the top with water, chicken broth or olive oil, and pop the tray in the freezer.

Once the cubes are frozen, transfer them to a freezer bag, until you need them. Be sure to make a note on the bag that one cube is equal to one tablespoon of fines herbes.

To Use Your Fines Herbes Cubes: Just drop one or more into the dish you’re working on. There’s no need to thaw them first.

 Fines Herbes Recipe Made With Dried Herbs

Dried vs. Fresh Fines Herbes: How Much to Use

Dried herbs typically have a more concentrated flavor than fresh herbs, and that’s certainly the case here. If you’re working on a recipe that calls for fresh fines herbes, you’ll want to use a lesser amount of dried. A good rule of thumb is to use one teaspoon of dried herbs for every tablespoon of fresh called for (and vice versa).

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Fines Herbes Recipe

Fines Herbes Recipe (Using Fresh or Dried Herbs)

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Fines herbes is a classic French herb blend, used to flavor chicken, fish, eggs, salads and other delicate dishes. Here’s how to make your own using fresh or dried herbs.

  • Total Time: 5 minutes
  • Yield: Varies



Fresh Fines Herbes Recipe:

  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh chervil
  • 1 tablespoon chopped fresh tarragon

Dried Fines Herbes Recipe:

  • 1/4 cup dried parsley
  • 1/4 cup dried chives
  • 1/4 cup dried chervil
  • 1/4 cup dried tarragon



To Make Fresh Fines Herbes:

In a small bowl, mix the herbs together. Use immediately, or freeze for later use (following the instructions below). Makes 4 tablespoons.

To Make Dried Fines Herbes:

In a small bowl, mix the herbs together. Store in an air-tight container. Makes approximately 1 cup.


  • Ingredient Substitutions: If you aren’t able to find fresh chervil or tarragon at the grocery store, just leave them out and increase the amount of parsley and chives.
  • How Much to Use: Dried herbs are more potent than fresh herbs, so use 1 teaspoon of dried fines herbes in place of 1 tablespoon of fresh.
  • To Freeze Fresh Fines Herbes: Using an ice cube tray, measure a tablespoon of herbs into each slot. Then, fill to the top with water, olive oil or chicken broth. Pop cubes out of the tray, once they’re frozen, and store in a freezer bag, until you’re ready to use them.


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