|Nutritional Guidelines (per serving)|
|Servings: 1 bouquet garni|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bouquet garni, which is French for "garnished bouquet," is a classic herb mixture used for preparing stocks, soups, casseroles, meats, and vegetables. The traditional combination is parsley, thyme, and bay leaf, but you may also find recipes that include other herbs such as rosemary, basil, chervil, peppercorn, and tarragon. You can make bouquet garni with fresh or dried herbs. If the herbs are fresh, the combination is secured with a bit of cooking twine, while cheesecloth is generally used to wrap the dried herbs, and the bundle is secured with twine.
Using a bouquet garni instead of simply adding the herbs to your dish helps with flavor, texture, convenience, and presentation. Fresh herbs will get soggy and often discolor when left to cook for a long time, and dry herbs are not the most attractive when floating at the top of a finished dish. Bundling up the herbs—whether dried or fresh—also makes for easy removal.
- 1/4 cup dried parsley
- 2 tablespoons dried thyme
- 1 tablespoon dried and ground bay leaf (or 2 whole dried bay leaves)
- Optional: 2 tablespoons dried rosemary
Gather the ingredients.
Place the herb mixture in a double-layered square of cheesecloth.
Gather the sides together to form a pouch, and then secure the bundle with a piece of kitchen twine. Leave one piece of the string long enough so you can easily remove the bouquet garni from the cooking pot.
If not using right away, place the herb mixture in an airtight container and store in a cool, dark place away from heat sources. Use within six months.
Uses for Bouquet Garni
You will find bouquet garni in many French recipe ingredient lists, such as when making a French Chicken and Sausage Cassoulet and a Daube de Boeuf (braised beef and vegetables), and it's a common flavoring for a traditional New England clambake.
For everyday cooking of soups and stews, this type of bouquet is an easy way to impart flavor without the nuisance of fishing out the bits of herbs. Try adding cloves and citrus zest to perfume milk for a warm beverage and add bundles of herbs to slow-cooked meats, to the cavity of a whole chicken before roasting, or to chicken or beef stock.
Using Fresh Herbs
- If you would like to use fresh herbs in your bouquet garni, an ideal combination is 4 or 5 sprigs of parsley, 1 or 2 sprigs of thyme, and 1 bay leaf. Gather the parsley and thyme sprigs, place the bay leaf on top, and use a piece of kitchen twine to bind it all together, keeping one piece of the string long enough so you can easily pull out the herb bundle.
- Experiment with other combinations of herbs and aromatics, such as tarragon, celery, leek, burnet, chervil, and fennel fronds. Or try oregano, savory, and lavender, often used in herbes de Provence; or ginger, lemongrass, and dried orange peel, for an Asian-inspired blend.