The classic French bouquet garni is a bundle of fresh thyme, parsley, and a bay leaf tied with string. We tied this one with a tiny white carrot we found in the garden.
If you’re growing your own herbs you can bundle them at the end of the season and let them dry in anticipation of making stock. Bundle them with butcher’s twine and dry on a drying rack (ours doubles as a pizza tray). Or cinch them into a small square of cheesecloth and add a teaspoon of whole black peppercorn, star anise and two cloves of garlic.
You can also liven up your bouquet by adding other herbs like rosemary, basil, tarragon, or savory. Throw in some Asian accents like lemongrass, lemon verbena or kaffir lime.