Thyme, Marjoram, Bay leaves, Parsley
Add this herb blend to soups, stews, stocks, sauces, or poaching liquid to give flavour. A traditional ingredient in French dishes including boeuf bourguignon, pot au feu, bouillabaisse and cassoulet. If you prefer not to have tiny pieces of herbs in your finish dish, place the herb blend in a muslin or cheesecloth sachet and tie with string, remove the sachet from the dish prior to serving.