• 1 sprig of thyme
• 1 sprig of marjoram
• 1 small sage leaf (optional)
• 1 strip of lemon rind (optional)
• 1 small bay leaf
• a few stalks of parsley
• a few chives (optional)
• sprig of chervil (optional)

Tie all the herbs into a bunch with thick cotton or fine string, leaving a long piece free, which may be used to tie the bunch to the handle of the pan. Alternatively the herbs may be tied in a small square of muslin and fastened with string or cotton.