Bouquet Garni

Bouquet garni (French for 'garnished bouquet') is used to enhance the flavour of a variety of savoury foods such as stews, casseroles, soups, stocks and pies as they cook. Traditionally, a bouquet garni is made up of a few sprigs of parsley, some thyme and a bay leaf, but they may also include other herbs such as marjoram, rosemary, savory or tarragon. Woody herbs are particularly good, as they can withstand long, slow cooking methods. Vegetables such as celery, carrot, leek and onion may also be included in the bouquet. However, it is important to choose a combination that complements each other and the food being cooked.

The fresh herbs may be simply tied together with cotton and placed into the food, and then discarded when the dish is cooked. Alternatively, dried herbs can be combined and placed in a small muslin bag and dipped into the dish. Peppercorns, garlic and orange peel are often added into these dried bouquet garni mixes. There are also a range of ready-made bouquet garnis available, made specifically to complement a specific food (for example for meat, poultry or fish). These are made up of pre-selected herbal ingredients sealed in a paper steeping bag, making them look somewhat like a teabag.