A bouquet garni is a bundle of herbs that is cooked in soups, stocks and braises and removed before serving.

Origin

The term comes from French cooking. The classic bundle consists of thyme, bay leaf and parsley stalks, often with leek or celery added. It releases flavour without leaving herb bits in the finished dish.

How to

Tie the herbs together with kitchen string or wrap them in a leek leaf. Let the bundle hang over the edge of the pot so it is easy to pull out, and remove it after cooking. This keeps the sauce or soup clear and the flavour even.

Common mistake

Loose herbs are hard to fish out and stay behind as bits in the sauce. Always tie the bundle securely.

Related terms

Herbes de Provence, Fond (Stock), Mirepoix, Braising