Make Bouquet Garni

Bouquet garni is a French herbal mixture. It consists of a collection of herbs, gathered and tied into a bundle or sachet in cheesecloth, or directly tied together when using fresh herbs. Bouquet garni is used to enhance the flavour of stews, broths, or stocks. There are two versions - a dried version and a fresh version.

Steps

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 rosemary and 1 bay leaf.
  2. Tie the bunch with kitchen twine and leave a tail that you can use to haul the bunch in and out of your pot.

Dried Version

  1. Gather dried herbs. Mix {{safesubst:#invoke:convert|convert}} parsley, 1 teaspoon thyme, 2-3 peppercorns and 1 bay leaf.
  2. Wrap in a cheesecloth and tie with kitchen twine, again leaving some length for hauling in and out of the pot.

Usage

  1. Toss the bouquet garni into your cooking pot to flavour soups, stews, stock, casseroles, and more.
  2. Remove before serving.



Tips

  • If you add sage, use only a small bit as it has an overpowering effect.
  • Try to use pesticide-free, organic herbs wherever possible.
  • For a change that adds flavour, tie with a strip of cleaned leek leaf.
  • Other possible additions to your bouquet garni include: chervil, marjoram, summer savory, lemon zest, tarragon, orange peel, rosemary, leek, celery leaves, celeriac, tarragon, basil, burnet, celery pieces, lime zest, carrot, onion, potato, cloves, peppercorns, coriander seeds etc.
  • You can mix dried and fresh herbs if you wish but you will need to use cheesecloth to protect the dried herbs.

Warnings

  • Wash all fresh herbs, no matter whether you grew them or purchased them, to avoid possible contamination

Things You'll Need

  • Fresh or dried herbs - at the very least parsley, thyme and a bay leaf
  • Cheesecloth
  • Kitchen grade twine (string)
  • Stew, broth or stock in need of enhancing

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