Fines herbes designates an important combination of herbs that forms a mainstay of French cuisine. The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw in salads.

Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.