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During the Renaissance, blends of herbs became very popular in French cooking. The three most common were fines herbes, herbes de Provence and bouquet garni.
Of these three, fines herbes is the most delicate, with none of the pungency of the other two. Traditionally, the blend combines the summer herbs of chervil, chives, parsley and tarragon.
Fun Fact: In 14th century France, spices were considered so valuable that they were often kept under lock and key.
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