Thyme Flakes, Parsley Leaves, Marjoram Leaves, Bay Leaves, Tarragon Leaves. May be wrapped in cheesecloth. Remove Bay Leaf after cooking. The basic blend was used by Pierre de Lune, chef to the Duke of Orleans around 1650. Originally fresh sprigs of Thyme, Parsley and Bay Leaves were tied together and boiled with many soups, bouillons, and sauces. Our dry blend conveniently provides the same flavors and can be varied for fish by adding Fennel, Lemon, and Lemon Thyme; for beef by adding Garlic and an Orange Peel; for pork by adding Juniper Berries to taste; and Rosemary and Lemon Peel for chicken.