bouquet garni

A bunch of herbs tied together, wrapped in cheesecloth or enclosed in a small cloth sack, and immersed during cooking, as in a soup or stew.

[French : bouquet, bunch + garni, past participle of garnir, to garnish.]

A small bundle of parsley, thyme, marjoram, and bay leaves, tied together with cotton and added to the dish being cooked. Now also the same mixture of herbs in a porous paper sack. Also known as a faggot.

[boo-KAY gahr-NEE] A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a cheesecloth bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.

Bouquet garni of thyme, bay leaves, and sage, tied with a string.

The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.

There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, thyme, chervil, rosemary, peppercorns, savory and tarragon. Sometimes vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root are also included in the bouquet.

Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter and butcher twine can be used instead of leek leaves.

Dishes made with a bouquet garni include:

• Beef Bourguignon
• Pot au feu
• Poule au pot
• Carbonnade flamande
• Lapin chasseur
• Blanquette de veau
• Ossobuco
• Bouillabaisse

References

Bibliography

• The New Larousse Gastronomique, Crown Publishers, Inc., NY, NY ISBN 0-517-53137-2, p.141

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