What does a 'bouquet garni' consist of?
Bouquet garni garni" include: Bouquet garni The bouquet garni (French for "garnished bouquet"; ) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no generic recipe for "bouquet garni", but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the "bouquet garni" may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot,
Bouquet garni or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the "bouquet". In Provence, it is not uncommon to add a slice or two of dried orange peel. Sometimes, the "bouquet" is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter (or cheesecloth or muslin) and butcher twine can be used, instead. The term "faggot" is an antiquated name for the bouquet garni. Dishes made with a "bouquet