The herb buch is a bouquet of wild aromatic herbs (thyme, oregano, savory, bay leaf) tied with a thread that is usually used to flavor stews, roasts (chicken, veal), pickles or baked fish. In general, it is boiled with the rest of the ingredients and removed before serving the dish, leaving the flavor and aroma of the herb set. In French cuisine (known as "bouquet garni") it is also widely used.
