The bouquet garni is a bunch of aromatic herbs of French origins. It consists of a collection of smells, strung together and tied in a bundle or wrapped in cheesecloth, or directly tied together if using fresh herbs. The bouquet garni is used to enhance the flavor of stews, soups or broths. There are two versions, one dry and one fresh.
Steps
Method 1 of 3: Fresh Version
Step 1. Combine the herbs with the black peppercorns, 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.
Step 2. Tie the bunch with kitchen twine and leave a tail that you can use to carry it in and out of the pot
Method 2 of 3: Dry Version
Step 1. Collect the dried aromatic herbs
Mix 1 tablespoon of parsley, 1 teaspoon of thyme and 1 bay leaf.
Step 2. Wrap them in gauze and tie them with kitchen twine, again leaving some thread to pull the bag in and out of the pot
Method 3 of 3: Directions for Use
Step 1. Dip the bunch into the cooking pot to flavor soups, stews, broths, stews and more
Step 2. Remove before serving
Advice
- Try to use organic herbs without pesticides if possible.
- If you add sage, use just a little as its strong flavor can cover up others.
- For a variation that adds flavor, tie the bunch with a clean leek leaf.
- Other possible additions to your bouquet garni include: chervil, marjoram, savory, lemon zest, tarragon, orange peel, rosemary, leek, celery leaves, turnip, basil, burnet, celery pieces, carrot, onion, potato, cloves, peppercorns, coriander seeds, etc.
- You can mix dry and fresh herbs if you like, but you should use cheesecloth to protect the dried herbs.
