Strong herbs such as Tarragon, Lovage, Sage and Rosemary produce a 
gastronomic cacophony when they are used together. Versatile Savory, 
Basil, and Parsley may be combined with just a touch of one of the 
spicy herbs such as Lovage, Tarragon, Sage, Rosemary or Thyme. 
Chervil, Chives and Sweet Marjoram are good mixers. Actually, there 
are as many combinations of herb flavors possible as there are indi- 
vidual tastes. First become acquainted with the characteristics of 
each herb and then make your own variations. Dried herbs are highly 
concentrated, so use half as much where the recipe calls for fresh 
herbs. 
The green leaves should be used whenever possible, for some of 
the true goodness is lost in drying. Familiarity with the fresh flavor 
is an invaluable guide in choosing dried herbs. The quality of the leaf 
is more important than a pretty jar. Look for a natural green color, 
lack of stems and a distinct aroma, typical of dried herbs which are 
not more than a year old. The container should be glass, metal, cello- 
phane or glassine paper which will not absorb the essential oils. 
Several terms appear in all good cook books to signify the methods 
of adding herbs to foods. The French spelling sometimes make the 
recipe appear too complicated. for the amateur. These tricks of good 
cookery should be familiar to everyone. | 
Fines Herbes means herbs chopped or cut fine and added directly 
to the dish. This blend usually includes Chervil and Chives with a 
touch of Tarragon, Thyme, Sweet Basil or Sweet Marjoram. The 
minced herbs are put in during the last few minutes of cooking or 
sprinkled on an omelet just before folding. Thus the scattered bits 
of greenery serve as a garnish and seasoning for the finished product. 
Ravigote is a similar mixture of herbs which includes Tarragon, 
Chervil, Chives and Burnet. It may be tossed with the greens of a 
salad or steeped in the dressing. 
Bouquet garni, or herb bouquet, means sprigs of fresh herbs tied 
in a bunch before immersing them in soup or stew. They may be left 
in during the cooking process or removed as soon as the desired 
strength is reached. Only the aroma and taste of the herbs appear in 
the finished dish. A Bay leaf, Thyme and Parsley or Chervil are tradi- 
tional in the herb bouquet but other combinations of herbs may be 
used to enhance different foods. To make an herb bouquet with dried 
herbs, tie a tablespoonful of the leaves in'a cheese cloth or muslin bag. 
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