Beef, Cooking Tips and Techniques, Soups and More

Bouquet Garni

3 comments

BouqetGarni1A bouquet garni is a bundle of fresh mixed herbs that can be added to soups, stews, casseroles, sauces, braising liquids, and stocks for added flavour.

Traditionally it is comprised of 3 springs fresh parsley (including its stalk which has a ton of flavour), 2 sprigs of thyme and 1 bay leaf. Although you can also add some celery leaves or whole garlic cloves as well if you like.

The herbs are bundled together using some leek leave, encased in a cheesecloth bag, or just tied with kitchen string. It is then placed in the pot with the other ingredients and slowly simmered, gently infusing a mild and aromatic flavor into the food. Prior to serving the bouquet is removed and discarded.

To prepare: Wash 3 whole leek leaves and arrange them in a star pattern. Lay the herbs (and garlic if desired) in a neat stack, one on top of the other in the center of the star.

Fold in the ends of the leek leaves into the center, until entire bundle of herbs is enclosed. Tie tightly with kitchen string, firmly securing with a knot.

If leek leaves are too strong a flavor for the dish you are adding the bouquet to, encase the herbs in a piece of cheesecloth instead. Or, if you are not adding garlic cloves to the bouquet, just tie all the stems together tightly and place directly in the pot.

BouquetGarni7

Bouquet Garni

Marla Hingley

Ingredients
  

  • 3 leek leaves
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 celery leaves optional
  • 1 peeled garlic clove optional
  • Kitchen string

Instructions
 

  • Wash 3 whole leek leaves and arrange them in a star pattern. Lay the herbs (and garlic if desired) in a neat stack, one on top of the other, in the center of the star.
  • Fold in the ends of the leek leaves in the center, until entire bundle of herbs is enclosed. Tie tightly with kitchen string, firmly securing with a knot. If leek leaves are too strong a flavor for the dish you are adding the bouquet to, encase the herbs in a piece of cheesecloth instead (then tie with the string). If you are not adding garlic cloves to the bouquet, just tie all the stems together.
  • Place bouquet in; soups, stews, casseroles, sauces, braising liquids, or stocks for added flavour, discarding before serving.
Tried this recipe?Let us know how it was!

 

3 Comments

  1. Avatar
    Caroline Howson

    What a simple and clever idea!

  2. Avatar

    What do you do with the rest of the bundles to save them.
    Ada

  3. Avatar

    For the freshest flavor you really only want to make one at a time, and use it immediately in a particular recipe (ie. soup, braising liquid, etc).

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