Herbs

Chopped herbs both look attractive and can bring a plain broth to life. Some herbs, such as thyme or rosemary, are too aggressively flavored to be chopped and added at the end. Instead, they should go into the bouquet garni, so their flavor is released slowly into the broth. But delicate herbs, such as basil, tarragon, parsley, chervil, and chives, either alone or in combination, are an easy and eye-catching addition at the end of cooking.