“Bouquet Garni” – 3 sprigs of parsley, 1 sprig of thyme, 1 bay leaf, wrapped (cheese cloth or muslin) and tied, sometimes celery is with this combination. Remove after cooking soup. Sometime fennel or garlic is also used.
(Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)
by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”