Les herbes aromatique (herbs) and les épices (spices) play as fundamental a role in French cuisine as elsewhere.
In the old days, any vegetable that grew above ground was called a herbe, while anything that grew below ground was a racine or a légume-racine. Herbes à soupe, used for flavourings, would include things like radish leaves, carrot tops, celery leaves, etc.
Les pluches are the green and tender sprigs of celery, dill, fennel, chervil, parsley etc, crying out to be snipped (ciselé) with a pair of scissors, to garnish a soup, raw vegetables or a sauce instead of being cooked in a pot.
Image by Blue moon in her eyes, Creative Commons License