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Fines Herbes

Imparts French flavor to soups, zucchini or other vegetables, entrées and butters.

chervil, tarragon, parsley, chives

The secret to getting the most flavor from fines herbes is to release the oils by breaking up the spice just before using. Cook briefly or not at all. To release the oils crush with a mortar and pestle, with a fork in butter, or crush between your fingers.

Net Content: .30 ounces

price $5.29

Qty:

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