P.S. Hi Paul. Gold would be for coating meats and silver for everything else. By the way, I'm really curious about what you are making. This is usually not a product used by an ameteur cook. Good luck, Dusty.
Fine Herbs are just a mixture of chives, chervil, parsley, and tarragon.
These were a classic mixture for a lot of French cuisine. You might want to try them out first. If they have been in the cupboard for a long time, they may have lost their kick. Good luck with them. Is there any way to get around that, perhaps, because I will invarialbly receive some.