Bouquet Garni ~ a French herbal mixture. It consists of a collection of herbs, gathered together and tied into a bundle or sachet in cheesecloth, or directly tied together when using fresh herbs. It is used to enhance the flavor of stews, broths or stocks. There are two versions – a dried version and a fresh version.
1. Gather together fresh herbs, making sure they have long stems.
For a traditional bouquet garni, the herbs should consist of 3 sprigs of parsley, 2 sprigs of thyme and 1 bay leaf. (2 sprigs of fresh rosemary is optional)
2. Tie the bunch together with kitchen twine and leave a tail that you can use to haul the bunch in and out of your pot.
1. Gather together dried herbs.
Mix together 1 tablespoon parsley, 1 teaspoon thyme and 1 bay leaf. (1 teaspoon of rosemary is optional.)
2. Wrap in a cheesecloth and tie with kitchen twine, again leaving some length for hauling in
out of the pot.
How to use a bouquet garni:
These can be used in making soups, stocks and sauces. Place the bouquet in the liquid at the beginning of cooking and leave in until right before serving. Some classic French dishes that these are used in include:
• French onion soup
• Brown Windsor soup
• Pot au feu
• Poule au pot
• Carbonnade flamande
• Lapin chasseur
• Blanquette de veau
• Boeuf bourguignon
Remember: there is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves and stems) celeriac, leek, onion and parsley root are sometimes included in the bouquet. You can feel free to use whatever you’d like to infuse flavor in your soup, stock or sauce depending on your taste– feel free to improvise!