A delightful fresh mix of the summer, mostly annual herbs, bonnes herbes is often used as a fresh garnish or added shortly before serving.
Photo by Povy Kendal Atchison
This Parisian mélange is neglected as a seasoning in the United States. A delightful French herb mix of the summer, mostly annual herbs, bonnes herbes (bohn āirbs) is often used as a fresh garnish or added shortly before serving. It is prepared with equal proportions of the herbs, but you can adjust it to suit your taste.
Bonnes herbes adds appeal to any salad, from potato and egg to pasta and rice, and is delicious in salad dressing. It enlivens chicken or fish—in salads, oven-roasted, pan-seared or from the grill. I enjoy it as a garnish on steamed or grilled eggplant, summer squash, green beans and tomatoes. Although I love a soft scrambled egg with fines herbes, I believe that this Bonnes Herbes Recipe wins out as the favorite for the perfect savory egg dish. BONNES HERBES RECIPE MAKES ABOUT 1/3 CUP
• 1 tablespoon minced basil leaves
• 1 tablespoon minced chervil leaves
• 1 tablespoon snipped chives
• 1 tablespoon minced dill sprigs
• 1 tablespoon minced tarragon leaves
• Fresh ground white pepper
Susan Belsinger, a longtime contributor to The Herb Companion, co-wrote The Creative Herbal Home (Creative Printing, 2007).
Click here to read the main article, Create Your Own Herbal Blends.