Is there something you can use besides cheesecloth to keep dried herbs together when cooking?

I just fished out a bunch of dried rosemary in something I cooked, because I didn’t like it in the dish, but the flavor is still good. I don’t have a strainer that would work or I would have strained it all out.

I was thinking bay leaves, cloves, all these things that are usually removed before serving, there must be some sort of metal something you can put those in while cooking? Is there?