Fines herbes is a spice mix (composed of parsley, chervil, tarragon, and chives) that forms an important part of French cuisine which has been mistaken as primarily made of parsley according to renowned chef Auguste Escoffier, but food scientist Harold McGee's definition limits the number of herbs to tarragon, chervil, chive, and omits parsley.
The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. Fines herbes (French: [fin.zb) designates an important combination of herbs that forms a mainstay of French cuisine. Spice mixes are blended spices or herbs. In 1903, the renowned chef Auguste Escoffier noted that dishes labeled aux fines herbes were sometimes being made with parsley alone. Food scientist Harold McGee's definition limits the number to tarragon, chervil, chive, and omits parsley. 
