December Tips
HERBS

Contact: Diane Relf, Extension Specialist, Environmental Horticulture

October 1996

  • The expression "fine herbes" may be found in many cookbooks. This is a French herb mixture containing chives, chervil, parsley, tarragon, and sometimes other herbs that were added to sauces, soups, and cheese and egg dishes.

  • You still have time to make herb vinegars from chives, shallots, garlic, or any herbs on your windowsill for the holidays. Use approximately four ounces of fresh herbs to one quart of wine vinegar. Allow the herbs to infuse for at least two weeks.

    Monthly Tips have been prepared since 1986 by various staff of the Office of Consumer Horticulture including Ellen Bennett, Michelle Buckstrup, Susan Day, Susan DeBolt, Sharon Dendy, Kate Dobbs, Sheri Dorn, David Gravell, Virginia Nathan, Jenny Shuster, Ellen Silva, and Ruth Sorenson. Resource material for the development of this information includes the Virginia Master Gardener Handbook; Extension Publications and newsletters from VCE, numerous other states, and the USDA; and an extensive library of over 900 books, magazines, and journals. Project funded by The Virginia Gardener Newsletter subscription fees. Diane Relf, Project Director and Content Specialist.

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