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Herbes a.k.a. Herbés is a municipality located in the province of Castellón, Valencian Community, Spain.

  • also known as 埃尔韦斯

Phrases with Herbes

  1. Herbes De Provence
  2. Colus Herbes
  3. fines herbes
  4. Species Colus Herbes

Printed dictionaries and other books with definitions for Herbes

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Google previewThe Joy of Y'at Catholicism

One traditional story about gumbo z'herbes is that it should be made with twelve different types of green-leaf and green vegetables to honor the twelve apostles who ate with Jesus at the Last Supper. Most written recipes do not include twelve ...

Google previewLlewellyn's 2016 Herbal Almanac (2015)

Herbs for Growing & Gathering, Cooking & Crafts, Health & Beauty, History, Myth & Lore by Llewellyn

Fines herbes is a mixture containing equal parts tarragon, parsley, chives, and chervil (another delicate, aniseflavored herb). The flavor is at its peak, of course, when made with fresh leaves, but a bottle of this dried in the cupboard is a secret ...

Google previewThe Newlywed Cookbook (2014)

Cooking Happily Ever After by Roxanne Wyss, Kathy Moore

TIPS: » Fines herbes is a classic French herb mixture 88 BREAKFAST & BRUNCH Goat ...

Google previewThe Wine Lover's Cookbook (2015)

Great Meals for the Perfect Glass of Wine by Sid Goldstein

NOTE: Fines herbes is a classic French mixture of dried chervil, chives, parsley, and tarragon, available in the herb or gourmet sections of most supermarkets. SERVES 3 TO 6 AS AN ENTRÉE, DEPENDING ON APPETITE Braised Pork with ...

Google preview1,000 Vegan Recipes (2011)

by Robin Robertson

Gumbo Z'Herbes Makes 6 servings There aremany variations ofgumbo, the Creole classic, but gumbo z'herbes is a natural addition toavegan cookbook; it is a traditional meatless soup made with at least seven kinds of greens, such as ...

Google previewThe Healthy Heart Cookbook for Dummies (Large Print 16pt) (2009)

by James M. Rippe

Fines herbes is a mixture of finely chopped fresh herbs typically added to a dish right before serving to preserve the delicate flavor of the herbs. Chef Samuelson recommends using the “classic quartet,” a mixture of chives, chervil, tarragon, ...

Google previewCocktail Food (2011)

50 Finger Foods with Attitude by Mary Corpening Barber, Sara Corpening Whiteford

Fines herbes is a classic blend of dried herbs that includes tarragon, parsley, chervil, and chives. If it isn't available in a supermarket near you, substitute herbes de Provence. 1 French baguette, cut into twenty-four 1/4-inch-thick slices ( if the ...

Google previewMade in America (2011)

Our Best Chefs Reinvent Comfort Food by Lucy Lean

Gumbo z'Herbes is a dish usually reserved for Lent and, in particular, for Maundy or Holy Thursday; the Thursday before Easter—the day when Christians commemorate is a rich and vibrant scene; the Last Supper. The basis for a gumbo is ...

Google previewWorld Cheese Book (2009)

by Juliet Harbutt

The straw inside is placed there by hand and shows that the cheese has been made by an artisan producer: Tomme aux Herbes Tomme aux Herbes is a variety of. THE ASH The logs are sprinkled with a mix of salt and wood ash. Initially, only ...

Google previewSource Book of Flavors (1981)

(AVI Sourcebook and Handbook Series) by Henry B. Heath

Fines herbes is a household name of a combination of three or more herbs. It usually includes parsley, chives, chervil, and other herbs, such as sage, basil and savory. The herbs are ground fine and carefully blended. They are used in ...

Google previewEnglish Mechanics and the World of Science (1891)

— Tisane aux quatre herbes is an infusion of ...

Google previewDictionary of Food (2009)

International Food and Cooking Terms from A to Z by Charles Sinclair

fines herbes, sauce aux France Boiling white wine infused with fines herbes for 20 minutes,strained, mixed withtwice itsamountof demiglace sauceif required brown, or with white velouté sauce if white, and ...

Google previewThe English Dictionary before Cawdrey (1985)

by Gabriele Stein

The medieval theory of the humours underlies the subject headings Chaudes herbes, Freides herbes,” Inter frigidum et calidum, Inter frigidum et calidum temperatum. The fact that some headings are in French may also be an indication that ...

Google previewThe Grilling Encyclopedia (1994)

An A-to-Z Compendium of how to Grill Almost Anything

herbes. butter. A good all-purpose compound butter, excellent with meat, fish and vegetables. Combine all ingredients in a small bowl. Mix well with a fork. Serve at room temperature or melt and use as a sauce.

Google previewA Compleat English Dictionary (1771)

Oder Vollständiges Englisch-deutsches Wörterbuch, Anfänglich Von Nathan Bailey Herausgegeben; Jetzt Aber Fast Ganz Umgearbeitet, Vermehret und Verbessert Von Anton Ernst Klausing, ... by Nathan Bailey

HerbMarket, marché aux herbes, forum olirorium, der Kräutermarkt.

Google previewA Compleat English Dictionary Oder Vollständig Englisch-Deutsches Wörterbuch, Anfänglich Von --- Hrsg. U. Verb. Von Anton Ernst Klausing. Etc. 4. Aufl (1771)

Herb- Market, marché aux herbes, forum olitorium, der Kräutermarkt.

Google previewThe Oxford Encyclopedia of Food and Drink in America (2013)

by Andrew Smith

Although gumbo z'herbes bears a resemblance to the Frenchpotage aux herbes—a more delicate vegetarian soup containing sorrel, watercress, chervil, and ...

Google previewInternational Dictionary of Food and Cooking (1998)

by Charles Gordon Sinclair

herbes. file powder Dried and ground sassafras leaves used as a flavouring in Creole cooking [also called gumho file, filet powderl filet de boeuf (Frl masc. 1 The whole fillet of heef often roasted whole 2 A honeless piece of tender frying or ...

Google previewUnited Editors Encyclopedia and Dictionary (1907)

A Library of Universal Knowledge and an Unabridged Dictionary of the English Language ...

HERBEs'cnn'r, a. -bée'ént [L. herbes'eem, growing een]: growing into herbs.

Google previewThe Grocer's Encyclopedia ... (1911)

Herbes. Herbs. Fines herbes. Herbes aromat- iques. Fine herbs. Sweet herbs. Homard. Lobster. Houblons. Hops. Huile . Oil. Huile de table. Sweet oil. Huitres. Oysters. J Jamb on. Ham. Jarret. Knuckle.

Google previewMrs. Beeton's Dictionary of Every-day Cookery (1865)

Whiting aux Pines Herbes over it strew some minced parsley and mushrooms. Scale, empty, and wash the whitings, and wipe them thoroughly dry, carefully preserving the livers. Lay them in the dish, sprinkle them with bread-crumbs and ...

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Scrabble value of H4E1R1B3E1S1

The value of this 6-letter word is 11 points, but it's not an accepted word in the Official Scrabble Players Dictionary.

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