“Fines Herbes” – combination of chervil, parsley, chives and tarragon, used in cuisine’s in France. Southern France bumps it up a notch with saffron, oregano, basil, fennel, sage and often a truffle (chopped) is added. These are often used in a herb sauce.
(Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)
by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”