Prepare an ice bath

Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of chervil, <quantity>⅓<unit>bunch</unit></quantity> of dill, and <quantity>⅓<unit>bunch</unit></quantity> of parsley to the ice bath

Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of tarragon to the ice bath

Cut <quantity>⅓<unit>bunch</unit></quantity> of chives into <quantity>3<unit>cm</unit></quantity> pieces and place it in the ice bath

Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of coriander to the ice bath

Line a tray with paper towels and place the herbs on top of it to drain the excess water

Place the drained herbs on a container

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>2<unit>tbsp</unit></quantity> of white wine vinegar

Add flaky salt and white pepper to taste. Mix to season

Plate the seasoned herbs on a serving dish and garnish with edible flowers

Drizzle extra virgin olive oil to taste. The herb salad is ready

Serve with some grilled fish and enjoy!