Want to make sure your stocks, soups and stews are full of flavor? Consider adding a bouquet garni to the pot, as a kind gesture to whatever you're cooking. We think of it as an offering to the food deities in exchange for an aromatic, delicious meal. Even if you don’t necessarily know what a bouquet garni is, odds are you've used one to season your food. Here’s more info on this bundle of herbal goodness.
What is a bouquet garni?
A bouquet garni is a bundle of herbs — the term is French for "garnished bouquet" — either tied together or wrapped in cheesecloth. Traditional French combinations use parsley, thyme, and bay leaves, but you can also find recipes that call for rosemary, Thai basil, or tarragon. If you opt to wrap the herbs in cheesecloth, you can also add cloves of garlic, pieces of ginger, or loose whole spices like black peppercorns, whole-seed cumin seeds, and coriander.
Why use a bouquet garni?
Simply put, for flavor and ease. The herbs infuse their flavor into whatever you are cooking, and when you are ready to serve, the bundle is easily removed from the pot, without you having to struggle to dig them out.
How do you make a bouquet garni?
There are two types of bouquet garni: one with fresh herbs tied together with string, and one with loose herbs gathered together wrapped in cheesecloth. The herbs you choose to use will depend on what you are making; this Italian Ragù di Salsiccia calls for thyme, bay leaves, sage, and rosemary. This Spiced Beef Pho calls for cloves, star anise and fennel seeds; others suggest pieces of ginger, lemongrass, and spring onion. You might want to add epazote and culantro to a Mexican soup; feel free to mix it up according to your preferences.
A bouquet garni can be made with fresh or dried herbs. When using fresh herbs, tie a piece of kitchen twine or string around them for easy handling. If you are using dried herbs and whole spices or aromatics, stuff them in a cheesecloth satchel or wrap them in cheesecloth, then secure the bundle with kitchen twine to keep the ingredients from falling out.
How do you use a bouquet garni?
Once you've wrapped the herbs in their little bundle, simply drop the bouquet into the stew, soup, or roast you are cooking. The herbs will infuse the dish with flavors that will improve the flavor of whatever you are cooking. When it’s ready to serve, just remove and discard the bouquet garni.
Can you make a bouquet garni in advance?
Bouquet garni using fresh herbs are best made and used the same day. If you want to make one in advance, chef Richard Sandoval recommends wrapping it in a damp paper towel and storing it in the refrigerator so it doesn’t dry out.
If you prefer to make things in bulk, you can freeze a bouquet garni. Assemble a batch, then wrap them tightly in plastic wrap and freeze in well-sealed bags or containers to help prevent dehydration and freezer burn; they will hold up to 6 months.
Try making one for yourself with these tried-and-true recipes for Beef Bourguignon, Corsican Bean Soup with Greens and Pork, and French Onion Soup.
FAQs
There is no set recipe for bouquet garni, but in traditional French cooking most bouquets begin with parsley stalks, bay leaves and thyme. Variations include rosemary, peppercorns, tarragon, basil, chervil and burnet.
What can I use if I don't have a bouquet garni? ›
Can You Substitute Bouquet Garni? If you don't have the classic bouquet garni ingredients, you can make herbal bouquets out of other culinary herbs, such as fresh thyme, rosemary, basil, or any of the fines herbes (tarragon, parsley, chives, and chervil).
What is bouquet garni made of? ›
A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf.
What is a key ingredient in the bouquet garni? ›
What are the components of a bouquet garni? A classic bouquet garni, by the French definition in classical cooking, is made with parsley stems, a bay leaf, thyme, and black peppercorns.
What materials are in a bouquet garni? ›
Bouquet Garni
- 1 bay leaf.
- 1 sprig fresh rosemary.
- 1 sprig fresh parsley.
- 1 sprig fresh thyme.
- 1 sprig fresh tarragon.
- 4″ cheese cloth square or string.
Using a Sachet or Cheesecloth
A sachet d'épices, or spice sachet, is an excellent alternative to a bouquet garni, allowing cooks to encase loose herbs and spices for easy removal.
What is a bouquet garni a combination of? ›
Used in French Provencal cooking, a bouquet garni traditionally comprises a combination of fresh parsley, thyme and bay leaf, tied together with a bit of kitchen twine.
What is the difference between bouquet garni and herbes de Provence? ›
While fines herbes is more subdued, herbes de Provence includes herbs that pack a punch, like rosemary, thyme, and oregano, and bouquet garni falls somewhere in the middle calling for parsley, bay leaf, and thyme. These three herb mixes are also used differently when cooking.
How long to keep a bouquet garni? ›
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 6 months.
What is the difference between a sachet and a bouquet garni? ›
Often referred to simply as a sachet, it is used in a similar manner to a bouquet garni, with the main difference being that a sachet's ingredients are enclosed in a cheesecloth or muslin packet while a bouquet garni is a bundle of herbs rolled together and usually tied with twine.
Olson says, “A few herbs that pair well with one another: bay leaf, marjoram, parsley and thyme; parsley, rosemary and sage; and basil, marjoram and oregano.” What should cooks know about how NOT to use herbs in their bouquet garni? “Refrain from using dried herbs,” Olson says.
Which of these can be in a bouquet garni? ›
There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon.
Why do you think a bouquet garni is removed from the stock after cooking? ›
However, the reason why the herbs are tied together with string is to make it easier to remove them prior to eating. You don't want to let parsley or thyme stems to float off into your dish, as it can be unpleasant to taste and can affect both the texture, look, and taste of the final meal.
What do you use for a bouquet garni bag? ›
A typical combination consists of thyme, bay leaves, parsley and marjoram. Woody herbs such as thyme or rosemary rather than leafy varieties are used because they can withstand long, slow cooking methods. The herbs may be simply tied together or combined in a small muslin bag when peppercorns are sometimes included.
