What is referred to as a purse of herbs in culinary terms?

The term "purse of herbs" in culinary contexts refers to a sachet. A sachet is typically used to infuse flavors into dishes, particularly while cooking stocks, soups, or sauces. It consists of a selection of herbs and spices that are enclosed within a piece of muslin or cheesecloth and tied shut, resembling a small pouch or purse. This method allows for easy removal after cooking, ensuring the dish benefits from the aromas and flavors without the textural interference of the herbs themselves.

Bouquet garni also involves a collection of herbs, often tied together, but it is not enclosed like a sachet. Chiffonade is a technique used for slicing herbs and leafy greens into thin strips, while brunoise is a cutting technique that creates small, uniform cubes of vegetables. Though all these terms relate to culinary preparations, only sachet aligns with the description of being a "purse" filled with herbs.