A bouquet garni is a French culinary classic—a bundle of herbs that adds deep, aromatic flavor to stocks, soups, stews, and sauces. The translation of bouquet garni is “garnished bouquet” or “herb bouquet,” which reflects its cooking purpose: infusing your dish with the fragrances and flavors of fresh herbs while being easily removed at the end of cooking.
How to Make a Bouquet Garni
Creating a bouquet garni is simple. You’ll only need a few fresh herbs and either kitchen twine or a small piece of cheesecloth. Typical herbs to include are:
Thyme: This herb brings an earthy, savory taste that complements numerous French recipes.
Bay leaves add a nuanced depth with their mild bitterness and aromatic essence.
Parsley: Fresh parsley offers a gentle, refreshing flavor that enhances your bouquet.
Bundle the herbs with twine wrapped around them several times, or fold them into cheesecloth and bind them with twine. I use loose peppercorns in mine, so cheesecloth works best here. The bundle should be compact enough to fit into your pot but large enough to release its flavors slowly. If using twine, tie it securely to prevent the herbs from falling out.
Fresh or Frozen?
You can make a bouquet using fresh herbs, which gives your dish the brightest, most vibrant flavors. However, if you don’t have fresh herbs on hand, you can also use dried herbs (dried herbs are more potent, so remember to reduce the amount).
You can freeze your bouquet garni to have on hand. Just wrap the bundle in plastic wrap, place it in an airtight bag, and freeze it until needed.
How to Use
Using the bouquet is simple. Place it gently in the pot while cooking and remove it once it is complete. It will add complex flavor without adding individual herbs. Plus, it looks pretty when bundled. It’s a simple way to flavor soups, stews, braises, or cooking liquid for roasted meats or vegetables.
A bouquet garni is a simple trick to elevate your cooking—enjoy!
Here’s an interesting post you might like: How to Make Lemon Posset
