Cooking Stew meat in Burgundy (Beef Bourguignon) in cast iron frying pan with carrots, onions. Spices for Beef Bourguignon thyme, cherry tomatoes, mushrooms champignons. Gray wooden background.

French herbs

There’s a French phrase for growing herbs “jardin potager” or “kitchen garden.” This phrase goes hand in hand with traditional French cuisine. French cuisine is known for its elaborate displays and techniques, often displaying a high appreciation for fresh grown herbs in exquisitely prepared meals.

Thyme has a mild lemon/clove flavor giving fresh flavor to anything and everything such as marinades, sauces, soups, and salads. A popular addition to dishes containing pork and poultry as well as vegetables and fruit centered recipes.

Tarragon is the quintessential French herb with its licorice-like flavor. Tarragon goes well with chicken, fish, and egg dishes. It is most renowned for being included in Bearnaise sauce, an offshoot of the popular Hollandaise sauce.

Fines Herbes are herbs that are finely chopped, combined, and is usually comprised of Tarragon, Chives, Chervil, and Parsley. Used in delicate dishes that require a short cooking period such as chicken, fish, and eggs. They should always be used near the end of the allotted cooking time to give the dish a little extra flavor.

Learn more about these herbs

Share this post