Thyme is a popular fresh herb used widely in slow cooked stews such as cassoulet, pot au feu and coq au vin. The herb also works well in pâté and as an addition to traditional French game dishes.
Bouquet garni is a classic tied bundle of parsley, thyme and bay leaf, added at the start of cooking to flavour casseroles and stocks.
Fines Herbes is a mixture of more delicate, chopped herbs, such as parsley, chervil, tarragon and chives. It is used to flavour sauces, cream cheeses and omelettes.
Herbes de Provence is a traditional mix of chopped aromatic herbs like thyme, rosemary, bay and basil; used to flavour grilled meats.