A small bundle of herbs, classically parsley stalks, thyme and bay leaf, tied together and simmered in stocks, soups and stews, then lifted out before serving.
What it is¶
A bouquet garni ("garnished bouquet") is a bundle of aromatic herbs tied together with kitchen string, or wrapped in a leek leaf or muslin, that is simmered in a liquid to flavour it and then removed. The classic core is three herbs: parsley stalks, thyme and bay leaf. To these many cooks add a piece of celery or leek, and, depending on the dish, rosemary, sage, tarragon, orange peel or peppercorns.
It solves a practical problem. Herb stalks and whole leaves give excellent flavour to long-cooked dishes, but nobody wants to fish bay leaves and woody thyme stems out of a bowl of stew. Tied together, they come out in one lift.
Origins¶
The bouquet garni is a fixture of French cookery writing from at least the 17th century, when such bundles appear under various names in cookbooks such as those of François Pierre de La Varenne. By the 19th century it was standard in classical French kitchens and in the stocks and sauces codified by Auguste Escoffier and others.
British cooks have long made the same thing under the name "bundle of herbs" or "faggot of herbs", and cooks in many cuisines tie up aromatics in a similar way.
What goes in it¶
| Component | Role |
|---|---|
| parsley stalks | Fresh, green flavour; the stalks have more than the leaves |
| thyme (3–4 sprigs) | Warm, savoury backbone |
| bay leaf (1–2) | Deep, faintly floral, tea-like note |
| Celery stick or leaves | Savoury, vegetal depth (optional) |
| Leek green | Wrapper and mild onion flavour (optional) |
| rosemary, sage, tarragon, orange peel | Dish-specific additions |
| Peppercorns, cloves | Tucked in if using a muslin bag |
Flavour¶
Quietly savoury and herbal, adding depth rather than a distinct herb flavour. A well-judged bouquet garni makes a stock taste rounder and more complete without anyone being able to name it; a heavy-handed one (too much bay or rosemary) is obvious and medicinal.
How to use it¶
- Stocks: one bouquet per 2–3 litres of chicken, beef or vegetable stock.
- Braises and stews: pot-au-feu, daube, boeuf bourguignon, coq au vin, Irish stew.
- Soups: French onion soup, lentil and bean soups.
- Pulses: dried beans simmered with a bouquet garni, an onion and a carrot, as in cassoulet preparation.
- Poaching liquids for fish (court-bouillon) and chicken.
Remove it once the dish is cooked; the herbs have given what they can and a long-soaked bay leaf can turn bitter.
Making it at home¶
1 bouquet, for 2–3 litres of liquid · 5 minutes
You need
- 5–6 parsley stalks (about 10 cm long)
- 3–4 sprigs thyme
- 1–2 bay leaves, fresh or dried
- 1 piece celery, about 8 cm (optional)
- 1 long outer leaf of leek, washed (optional)
- Kitchen string
Method
- If using leek, lay the leaf flat and place the other herbs along it; fold the leaf over to enclose them.
- Otherwise, lay the celery down and stack the parsley, thyme and bay against it.
- Tie firmly with string, winding it round several times and knotting it, leaving a long tail.
- Tie the tail to the pan handle so the bundle is easy to find and remove.
Variations¶
- For beef and lamb: add a sprig of rosemary.
- For fish: fennel fronds, a strip of lemon zest and dill stalks.
- For Provençal dishes: a strip of dried orange peel and savory; daube often uses one.
- For pork and game: sage or juniper (in a muslin bag).
- Dried sachets: shop-bought bouquet garni in muslin or paper bags, usually thyme, parsley and bay, sometimes marjoram; convenient, less fragrant.
There is no single correct bouquet; it is adapted to each dish.
Buying and storing¶
A fresh bouquet garni is best made on the day. Surplus herbs can be tied into bundles and frozen in a bag for a couple of months for use in stocks. Dried sachets keep 6–12 months in an airtight tin. Bay leaves keep well dried; parsley does not. See drying-herbs and freezing-herbs.