depends on mixture of herbs used

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Note added at 8 mins (2011-01-27 16:04:46 GMT)
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The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, ...
en.wikipedia.org/wiki/Bouquet_garni - Cached - Similar

Herbes de Provence is a mixture of dried herbs from Provence invented in the 1970s. The standard mixture typically contains savory, fennel, basil, ...
en.wikipedia.org/wiki/Herbes_de_Provence - Cached - Similar


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Note added at 12 mins (2011-01-27 16:08:06 GMT)
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Herbes de Provence- article includes suggested uses, a recipe for making Herbes de Provence plus three exquisite recipes to show off this wonderful herb ...
www.theepicentre.com/Spices/herbesdeprovence.html - Cached - Similar

Herbes de Provence combines sweet French herbs and flowery lavender with Italian herbs and fennel, demonstrating the historical influence of the Romans. ...
www.penzeys.com/cgi-bin/.../p-penzeysherbesdepro.html - Cached - Similar


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Note added at 12 mins (2011-01-27 16:08:42 GMT)
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Bouquet Garni. 1 bay leaf 3 sprigs thyme 4 large sprigs parsley (including stalks) 10 cm (4 inch) piece celery stalked with leaves ...
www.ibiblio.org/expo/restaurant/techniques/bouquet.html - Cached - Similar

flavo(u)red with wild herbs googles well.

First, I'm not sure that the "monte" of which these things are supposed to smell is exactly the mountain or the forest. I think "monte" suggests wild and partially wooded upland, and also that the "monte" is associated with hunting. So it brings associations of wildness and freshness.

Then again, I found this rather interesting quotation to suggest that it can imply an almost pungent, pine-resiny kind of aroma. It's talking about game birds:
"Estas carnes, a menudo tan correosas como caras, contienen el aroma del monte, un intenso sabor cuyo origen reside en la alimentación de las aves. El urogallo huele tanto a abeto que los cocineros atenúan como pueden su sabor a resina" ( http://dialnet.unirioja.es/servlet/fichero_articulo?codigo=2... )

Finally I thought it would useful to see what actually goes into a recipe called "aroma del monte". I found one for "Tulipa crujiente con flan de atún y salsa agridulce y aceitunas negras al aroma del monte", the sauce for which contains black olives with oregano, thyme, rosemary, parsley and paprika, so yes, it's a herb kind of thing, as you suspected.

I think you want something descriptive, rather than just "with thyme and rosemary", or something, so how about that good old standby "aromatic", combined with "woodland", which sounds quite nice to me and puts us in the right area, I think. How you fit it in will depend on the recipe.

Another suggestion that's not a direct translation but gives the general idea.