Can someone tell me what these herbs are and are there substitutes?

May 26th, 2009 | by Vitamin Advisor |
Heather asked:


I have a couple of new recipes that list herbs that I am unfamiliar with. The first was fine herbs the second was savory. What are these and is there a substitution that would work if they are hard to find?

Caffeinated Content for WordPress
Share and Enjoy:
  • Digg
  • del.icio.us
  • Facebook
  • Google
  • MySpace
  • StumbleUpon
  • Technorati

  1. 4 Responses to “Can someone tell me what these herbs are and are there substitutes?”

  2. By Kelsey on May 28, 2009 | Reply

    Caffeinated Content

    those are not specific herbs… they are jsut herb flavors… fine herbs would be like saffron… savory I would say would be like thyme, oregano, parsley, rosemary, things of that nature

  3. By ktrb on May 29, 2009 | Reply

    Caffeinated Content for WordPress

    Fines herbes (it’s French, and that is the correct spelling) is a mixture that includes parsley, chives, tarragon, and usually chervil. Savory is also a specific herb — you can substitute thyme, parsley, chives, or just about anything else.

  4. By Abby on Jun 1, 2009 | Reply

    Caffeinated Content for WordPress

    The most widely used herbs are basil, bay leaf, fresh coriander also called Chinese or Mexican parsley or cilantro–dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon and thyme. (FINE HERBS)

    Burnet with its cucumber like flavor is a welcome addition to salad. Fennel is used fresh as a vegetable. The see and leaf are used for flavoring. Woodruff with other herbs such as borage, lemon verbena, sorrel and tansy. Mustard and ginger are both considered herbs by botanists, but are used in the manner of spices and are generally grouped with them. File` is a nonherb with herblike uses made from the leaves of the sassafras tree. It is used to season Creole Gumbos. (Savory)

    SPICES– are fragrant, aromatic, often pungent vegetable substances used to flavor food. They are usually grown in the tropics. Following is a list of the most often used spices:

    Allspice, cardamom, cinnamon, cloves, cumin, ginger, nutmeg and mace, paprika, pepper, safforn, turmeric.

    Today we use spiceds in every kind of food relying on their pungency to enhance other flavors or to stand alone.

    Powdered spices and herbs can be used as substitute in lieu of fresh.

  5. By foodieNY on Jun 2, 2009 | Reply

    Caffeinated Content for WordPress

    fines herbes are a combination of herbs, it consists of parsley, chives, chervil and tarragon. Savory is an herb all of its own, it is rather unique as well as a very old herb. You can also find it as summer savory. A good substitute would be thyme or thyme with a dash of sage or mint. (check out cook’s thesaurus on the web)

Sorry, comments for this entry are closed at this time.