A Bouquet Garni is a bunch of herbs tied together with a string, usually used to prepare soups and stews.
A bouquet garni usually includes bay leaves, thyme, and parsely, but can include other herbs, I’ve often used rosemary in them for some soups.
To make one, get some string and tie the stems of the herbs together, and cook the bundle in with whatever soup or stew you’re making. The bundle of herbs is then, generally, removed prior to serving the dish.
A tip: sometimes you’ll find that your bouquet does not want to stay together. Sometimes, I’ve used small sachet bags such as the ones shown below to contain the herbs:
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The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish.
There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, it is not uncommon to add a slice or two of dried orange peel.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, through a cheesecloth, muslin or coffee filter tied with butcher twine can be used instead.