Fines Herbes

It is getting more and more difficult find a pure, unadulterated and flavorful blend of Fines Herbes. This is very very close. I see SH has a similar blend called "Parisian Shallot" which I will be trying. The classic is only four herbs. Wonderful on almost anything from eggs to chicken. Lovely on produce such as green beans ... Never overpowering. Always a subtle, herbal taste and aroma ... especially mixed with butter, olive oil, cheese. You really can't wrong with this blend. Not at all similar to Herbs de Provence which has hijacked this classic.

I like to use this spice in my oil and vinegar dressings. It really makes for a terrific flavor on a salad.

My family certainly loves the flavor and so do I. Be generous in sprinkling Fine Herbs over chicken drizzled with olive oil and Spice House Roasted Garlic before roasting for rave reviews. It's a lovely addition to many soups and casseroles. Try it!

Always the best quality!

I think it boils down to the chervil. I love the chive, the parsley and the tarragon are good. The chervil adds a mild licorice flavor. I love licorice, but in an herb blend, well that is a bit different, and it took me a while to give it a try. I am learning how to make French omelets. I think they are absolutely wonderful with just a bit of salt and pepper, but Chef Jacques Pepin recommended the Fines Herbes, so I had to give it a try. Of course, he insists on fresh, which I'm sure is better, but that's just not going to happen in my kitchen. Even so, the dried herbs are still great in omelets. So, if you're on the fence, I recommend you give it a try.