Blend of aromatic herbs chopped and mixed in various proportions. Use parsley, chervil, tarragon, and chives as suits your palate. Add fennel, basil, rosemary, thyme, or bay leaf to create uniquely flavored dishes. Fines Herbes are used to flavor sauces, meats, omelets, sautéed vegetables, etc.
Fines Herbes are similar to Bouquet de Garni or Herbes de Provence.
Source: Larousse Gastronomique