Fernwharf Green Herb

Name: Fernwharf Green Herb
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: 20 g 青蔥 Scallion; 20 g 龍嵩 Tarragon; 20 g 蝦夷蔥 Chives; 20 g 巴西里 Parsley; 20 g 薄荷葉 Mint; 100 g 水 Water

Independent adaptation of a publicly published Lam Ming Kin recipe. Not affiliated with, sponsored by, or endorsed by Lam Ming Kin.

From a starred kitchen.

Ratio

Water 100 ml

Ingredients

Scallion — 20 g 青蔥
Tarragon — 20 g 龍嵩
Chives — 20 g 蝦夷蔥
Parsley — 20 g 巴西里
Mint — 20 g 薄荷葉
Water — 100 g 水

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Companion jar

Fernwharf Green Herb wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 5 national awards

Grove GribicheNATIONAL AWARD WINNER
Kyoto Ginger-Soy★ STARRED KITCHEN
Ironyard Gribiche★★★ KITCHEN
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Lam Ming Kin (林明健 / Chef Kin). French / Taiwanese. Cited awards include: Michelin 1* (Longtail, Taipei — multi-year).

Originally published as Green Herb Sauce (香草醬汁).

Adapted from a Lam Ming Kin (林明健 / Chef Kin) recipe (Lam Ming Kin / Michelin Guide Taiwan (Chou Chou fricassee; Longtail star)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Lam Ming Kin / Michelin Guide Taiwan (Chou Chou fricassee; Longtail star) (published as “Green Herb Sauce (香草醬汁)”). Full citation lives in Provenance.

Companion jar