Fines herbes (feenz erbs) is a traditional French blend of delicately aromatic and flavorful herbs used to season subtly flavored dishes, such as eggs, buttery sauces, vegetables, chicken and fish. Gourmands prefer fines herbes made with fresh herbs, but you can salt dry fresh herbs to create an easily stored version with good flavor.
The classic fines herbes blend consists of tarragon, chervil, chives and parsley leaves. These herbs can be air-dried, but their constituents are so volatile and delicate that their unique flavors are largely lost into the air in the process. These same constituents are readily soluble into the fats and oils used in cooking — which is why they are preferred in their fresh form.
Fortunately, there is another way to capture some of fines herbes’ rare and elusive goodness. Salt-drying the fresh leaves will quickly desiccate the herbs and provide you with a delicately-seasoned salt to use long after the fresh herbs are no longer available. The addition of salt dramatically shortens the drying time, while the vast surface area of the crystals and their interlocking structure help to contain and fix the fugitive flavors of the fines herbes. Continue reading