Herbs are an integral part of French cuisine and culture. The French have been using herbs to flavor their dishes for centuries. There are many popular and commonly used French herbs, but 4 stand out as being essential to French cooking – thyme, rosemary, parsley, and tarragon. These herbs each have their own unique taste and aroma, which lend themselves beautifully to classic French dishes.
Thyme
Thyme is one of the most popular and commonly used French herbs. This aromatic herb has been used in French cuisine since the Middle Ages. There are over 300 different varieties of thyme, but two main types are commonly used in French cooking – common thyme and lemon thyme.
Thyme has an earthy, woodsy flavor with hints of mint and lemon. It pairs very well with meat, stews, soups, eggs, vegetables, breads and cheeses. Thyme is a vital ingredient in many classic French dishes like beef bourguignon, ratatouille, soupe au pistou and clafoutis. The herb stands up well to slow cooking methods, which allows its flavor to infuse gradually into dishes.
When using thyme in cooking, the woody stems should be removed and only the leaves used. The leaves can be left whole or coarsely chopped depending on the recipe. The flowering tops of thyme can also be used for an extra punch of flavor.
Thyme also has preservative properties, which is why it is commonly used in French dishes that are braised or slowly cooked, like boeuf bourguignon. The herb helps prevent bacterial growth during the extended cooking process.
In French cooking, thyme works to create depth of flavor and bring out the complexity in dishes. It is an indispensable ingredient in French cuisine.
How to Use Thyme
- Sauté vegetables with olive oil, garlic and thyme
- Add thyme sprigs to roast chicken or meats
- Make herbes de Provence spice blend with thyme, rosemary, oregano and others
- Season tomato sauces and soups
- Rub thyme leaves into meats or poultry before grilling
- Toss chopped thyme into salad dressings, compound butters and marinades
- Infuse thyme into vinegar or olive oil
Rosemary
Rosemary is another quintessentially French herb that no French kitchen would be without. This fragrant, pine-scented herb has been used since the times of ancient Greece and Rome, but it has become an essential component of French cuisine.
Rosemary has a strong, woodsy aroma and an evergreen-like flavor. It has hints of eucalyptus, lemon and mint as well. The herb pairs wonderfully with garlic, meats, fish, mushrooms, potatoes, tomatoes and cheeses, especially goat cheeses.
Rosemary is one of the main herbs used in traditional French tian, a vegetable bake made with tomatoes and garlic. It is also used along with thyme in the classic herbs de Provence spice blend. The herb also seasons dishes like roast chicken, beef daube provençal, ratatouille, focaccia and fougasse.
The woody rosemary stems should be stripped before using the leaves. Rosemary leaves can be used whole or chopped before adding to dishes. They also stand up well to braising, roasting and grilling methods.
Rosemary has a pungent, potent flavor, so it should be used judiciously. A little bit goes a long way. The herb nicely counters rich, hearty flavors and adds a special nuance to French stews, meats and roasted vegetables.
How to Use Rosemary
- Season roast meats and potatoes
- Skewer cubed meats or vegetables with rosemary sprigs when grilling
- Use rosemary sprigs to infuse flavor into olive oil
- Rub minced rosemary into chicken or fish before baking or sautéing
- Add rosemary to marinades and rubs for meats
- Make compound butter with rosemary
- Toss chopped rosemary into bread dough
Parsley
Parsley is the most commonly used fresh herb in French cuisine. The two main varieties used are curly leaf and flat leaf Italian parsley. Flat leaf parsley is more popular, as it has a more robust flavor.
Parsley brightens flavors and adds a fresh, slightly peppery taste. It goes well with meats, fish, poultry, vegetables, rice, grains and potatoes. This versatile herb is used to flavor everything from appetizers to main dishes to sides in French cooking.
Parsley is a key ingredient in recipes like omelets, quiches, soups, salads, marinades, roasted meats and sauces. It is also an essential component of fines herbes, along with chervil, chives and tarragon. This combination is classically used to flavor omelets, cream sauces, chicken, fish and vegetables.
Parsley plays an important role in French cuisine as a palate cleanser and digestion aid. The herb is often eaten raw and copiously included as a garnish. It adds a punch of freshness and color contrast to dishes.
Curly leaf parsley is often used as a garnish, while flat leaf is better for cooking, as it stands up well to heat. Parsley sprigs can be used whole or the leaves can be coarsely chopped before adding to dishes.
Bright, grassy parsley is indispensable in French cooking. It balances rich flavors and adds freshness to countless dishes.
How to Use Parsley
- Garnish plates or chop and sprinkle over finished dishes
- Make chimichurri sauce with parsley, garlic and olive oil
- Use to make tabbouleh or gremolata
- Add to salad dressings, herb butters and sauces
- Mix into compound butters for seafood
- Blend into pesto
- Stir into grains or mashed potatoes
Tarragon
Tarragon is known as the “king of herbs” in French cuisine. It has a distinct bittersweet, lightly anise-like flavor that is widely used to flavor classic French dishes.
Tarragon is one of the four fines herbes in French cooking, along with parsley, chives and chervil. It goes wonderfully with poultry, seafood, eggs, cheese, mushrooms and tomatoes. Tarragon is an essential ingredient in dishes like chicken with tarragon, bearnaise sauce, tartar sauce and tarragon vinegar.
The herb also seasons seasonal salads with spring greens and summer tomatoes. It is used in aromatic herbes de Provence along with thyme, rosemary, oregano and lavender. Tarragon adds flavor to poached fish dishes, roasted chicken and vegetables. It is also commonly paired with onions, artichokes and potatoes.
French or French dwarf tarragon is considered to have the best flavor for culinary use. Russian tarragon is easier to grow but lacks the sweet anise flavor. Tarragon leaves can be used whole or roughly chopped. The stems are generally discarded.
Tarragon adds a distinct sweetness and licorice-like flavor that complements rich meats, fish and creamy dishes in French cuisine.
How to Use Tarragon
- Make béarnaise or hollandaise sauce
- Season white fish, chicken or vegetables
- Make tarragon vinegar
- Infuse in olive oil or butter
- Add to omelets, custards or biscuits
- Use in salad dressings or compound butters
- Make tarragon pesto
Conclusion
Thyme, rosemary, parsley and tarragon are the four essential French herbs that form the backbone of French cuisine. Each has its own unique flavor profile that seasons classic French dishes like beef bourguignon, fines herbes, chicken Provençal, soupe au pistou and so many more. Learning to use these herbs is key for every French cook.
By mastering these 4 French herbs and incorporating them into your cooking, you can add incredible depth, aroma and flavor to your dishes. Use their woodsy, earthy, fresh and licorice notes to transport your meals right to a French countryside kitchen.