What is a bundle of aromatics known as?

A bundle of aromatics is known as a bouquet garni. This term is derived from French cuisine, where it refers to a tied bundle of herbs that are used to flavor a dish during cooking. The bouquet garni is typically made from herbs such as thyme, parsley, and bay leaves, which are tied together with string or wrapped in cheesecloth for easy removal after cooking.

This technique allows the flavors of the herbs to infuse the dish without leaving bits of the herbs in the final presentation, maintaining the aesthetic quality of the dish while enhancing its flavor profile. It’s a traditional method used in stocks, soups, and stews to impart aromatic qualities.

Other terms like "purse of herbs," "roux," and "infusion" are related to cooking but refer to different techniques or preparations. A "purse of herbs" is not a commonly recognized culinary term, and "roux" refers to a mixture of fat and flour used as a thickening agent. An "infusion" generally describes the process of steeping ingredients in liquid to extract flavors but does not specifically pertain to a bundle of herbs.