Bouquet garni is very commonly used in France. It’s a perfect way to infuse flavors into a slow cooked dish.
Combinating flavors in French cooking is like writing a poem: it’s a matter of balancing and choosing the right ingredients. Usually, bouquet garni includes thyme, parsley and a leaf of bay. After centuries of French cooking, it is commonly accepted that it’s the best combination. However, there is room for creativity if you get inspiration: others aromatic herbs can be added such as rosemary, celery, garlic clove, coriander, oregano, sage, savory for instance. French dining is about creativity so let’s play with your imagination!
Instructions for preparing a bouquet garni
- Bundle together 3 sprigs of parsley, 2 sprigs of thyme and a leaf of bay, tie them together with some cooking twine
- Variant: create a sachet with cheesecloth, put the herbs in it and tie with some cooking twine
You just need to plunge it into your preparation at the beginning of the cooking process.
Ensure that you keep about 0.65 ft (20 cm) of twine out of the cooking pan: it will be easier to remove.
There are two ways to use bouquet garni: fresh or dried. Actually it can be frozen and kept in freezer if it’s fresh or stored in your kitchen in a very dry location.
You can use bouquet garni in following recipes: