A mixture of chopped fresh herbs consisting of tarragon, parsley, chervil and chives. Dried herbs may also be used, but their delicacy is lost.

A mixture of finely chopped herbs, usually parsley, tarragon, chives and chervil.

A combination of very finely chopped fresh herbs used for seasoning. Traditionally includes chervil, chives, parsley and tarragon. Dried herbs may also be used, but their delicacy is lost.

A mixture of finely chopped herbs made up of equal parts chervil, tarragon, chives, and parsley or equal parts chervil and chives (not always limited to these combinations).

A combination of very finely chopped fresh herbs used for seasoning. Traditionally includes chervil, chives, parsley and tarragon. Dried herbs may also be used, but their delicacy is lost.

A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs.

A mixture of parsley, chives, chervil and tarragon.

A chopped mixture of aromatic herbs used to flavor various foods. Classically, this mixture is comprised of chervil, tarragon, parsley, and chives.

French, “fine herbs”, usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.

French, “fine herbs”, usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.

(French) A mixture of herbs added at the end of cooking so they don’t lose their flavor. Parsley, chervil, tarragon, or chives are common.