Bouquet garni
A bouquet garni is a small bundle of herbs, usually thyme, bay leaf and parsley stems, tied together to flavor stocks, soups and stews, then removed.
Also called Herb bundle, Faggot of herbs.
A bouquet garni is a bundle of herbs tied together so it can flavor a pot and be lifted out before serving. The classic French version is thyme, bay leaf and parsley stems. It goes into stocks, soups, stews and braises that cook for a long time.
How to do it
- Take 4 to 6 parsley stems, 2 or 3 sprigs of thyme and 1 bay leaf.
- Wrap them in a piece of leek green or a short length of celery if you like. This keeps the small leaves from falling off.
- Tie the bundle tightly with kitchen twine. Leave a long tail.
- Tie the tail to the pot handle so you can pull the bundle out easily.
- Add it at the start of cooking and remove it before you serve or blend.
Why it works
Herbs release their flavor slowly into hot liquid. Tying them keeps woody stems and bay leaves in one place, so no one bites into a bay leaf and you do not have to strain the dish.
How to use it
Change the herbs to suit the dish. Add rosemary for lamb, tarragon or fennel fronds for fish and chicken, or orange peel for beef in red wine. Keep the bundle small for short cooking and larger for a big pot of stock. Use it with a mirepoix as the base of many French soups and sauces.
Substitutes
- Loose herbs, if you plan to strain the liquid anyway.
- A sachet d'épices, a cheesecloth bag, when you also want peppercorns, cloves or garlic in the mix.
- Dried herbs: use about 1 teaspoon of dried thyme and 1 bay leaf, tied in cheesecloth.
Common mistakes
- Tying it loosely, so herbs float free.
- Forgetting to take it out before blending a soup.
- Using parsley leaves instead of stems. The stems have more flavor over long cooking and do not turn the liquid green.
Related terms
- Sachet d'épicesA sachet d'épices is a small cheesecloth bag of herbs and whole spices, tied shut and simmered in stock or soup, then lifted out before serving.
- StockStock is an unsalted liquid made by simmering bones, vegetables and aromatics in water for hours. It is the base of soups, sauces, gravy and risotto.
- MirepoixMirepoix is diced onion, carrot and celery, usually two parts onion to one each of the others. It is the flavor base of French stocks, soups and braises.
- BraiseBraising browns meat, then cooks it slowly, covered, in a small amount of liquid until tough cuts turn tender and the liquid becomes a rich sauce.
- Kitchen twineKitchen twine is plain, food-safe cotton string for tying roasts, trussing poultry and bundling herbs. Here is which string to use and how to tie a roast.