A classic bouquet garni, often called for in French roasts, soups, and stews, includes:
Fresh or dried herbs can be used, or a combination of both.
Place herbs and seasonings in a cheesecloth square that is tied up with clean butcher's string.
For especially easy removal, make the string extra long and tie one end to the pot's handle.
For a variation, try experimenting with rosemary, tarragon, summer or winter savory, and whole cloves.