Herbs are tied together with undyed string or cooking twine and dropped into the pot.
It can also be wrapped in a leek leaf before being tied in string.
Bay leaf, parsley, majoram and thyme. These are usually considered best for meat dishes.
Simple: 1 bay leaf (fresh or dried), 2 sprigs of thyme, 2 or 3 parsley stems or sprigs
Fancy: 2 sprigs of thyme, 1 bay leaf, 2 or 3 stems or sprigs of parsley all tucked inside a 2/3″ piece of celery or leek leaf
Chicken 1 – Bay, lemon thyme, majoram, parsley and French tarragon
Chicken 2 – 1 sprig of tarragon, 2 sprigs of majoram, 2 sprigs of parsley, 1 strip of lemon zest
Chicken 3 – 2 sprigs of lemon thyme, 1 sprig of lemon balm1 sprig of fennel, 1 bay leaf
Bay lemon thyme or lemon balm and fennel
Tomato or Stock based Sauces
Stock 1 – Bay, majoram and basil
Stock 2 – 1 sprig of hyssop, 1 sprig of rosemary,1 bay leaf, 1 sprig of celery leaf or short length of celery stick
1 Sprig of rosemary, 1 bay leaf, 1 sprig of celery leaf or a short length of celery stick
1or 2 sage leaves, 1 bay leaf, 2 sprigs of thyme, celery leaf or short length of celery stick
“Exotic” for fish, chicken or other white meats
Lower part of 1 or 2 lemon grass stems, bruised, 1 kaffir lime leaf, 3 or 4 lengths of Chinese (garlic) chives