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A type of utensil used to hold small amounts of herbs that are to be placed in simmering liquids in order the enhance or infuse the herbal flavors into the simmering solution.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

A piece of tied cheesecloth that contains herbs and spices. The cheesecloth bag is added to the pot when cooking stock, sauce, soup and stew for the purpose of adding flavor.

An ornamental herb with purple flowers that has been used as oil in soap and a fragrance in sachets for centuries.