Tie all the herbs together - wrap the string around several times, to keep all the twiggy bits in order or they might come loose in your dish. It doesn't bother me that I'm also putting in actual wood, because I'll just pull it out again.
This method works for anything with plenty of liquid and a decent cook-time (30 minutes or more) - soup, stew, bolognese, etc. At the end, just take it out.
It has done its work.
This is so easy it barely deserves its own post, but this way I can put the picture on the side, reassure anyone who's not sure how to tie herbs up with string, and change your life, or at least that part of it that previously comprised painstakingly stripping tiny little herb leaves off stalks.