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Herb Bundles
A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance flavor. A bouquet garni may be made from either fresh ingredients tied together or dried ingredients mixed and placed in cheesecloth tied into a bag for dipping into soups, stews, sauces, casseroles, or meat dishes.
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Fresh Bouquet Garni
Fresh ingredients are tied together with a long piece of string. A 6 to 12 inch strand should extend from the knot so that the bouquet garni can be easily placed into and removed from a steaming pot.
A classic bouquet garni is made with 3 sprigs of parsley, 1 small sprig of thyme, and 1 small bay leaf. For a flavorful twist, lemon and orange zest can also be added.
When mixing fresh and dried herbs together, it is best to wrap them securely in cheesecloth. |
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Dried Bouquet Garni
When dried ingredients are used, make a bag with a square piece of cheesecloth material that is tied with a long piece of kitchen twine. Pre-made bags, that are available at grocery and specialty stores, can also be used to easily form a holder for the ingredients. |
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- The proportion of the different herbs in your bouquet must be balanced. If you combine equal parts of robust and mild herbs, the robust will mask the mild.
| Mild Herbs |
basil, bay leaf, chervil, dill, marjoram, and parsley |
| Robust Herbs |
garlic, oregano, rosemary, sage, tarragon, and thyme |
- Flavor families that are sure to complement each other:
| Classic |
basil, bay, oregano, and parsley |
| Herbal |
basil, marjoram, rosemary, and thyme |
| Hot |
chili peppers, cilantro, cumin, and garlic |
| Pungent |
celery, chili peppers, cumin, curry, ginger, and whole black pepper |
| Sweet |
allspice, anise, cinnamon, cloves, and nutmeg |
| Mediterranean |
rosemary, sage, and savory |
| Italian |
oregano, marjoram, thyme, savory, basil, rosemary, and sage |
- Suggestions for specific dishes:
| Poultry |
celery stalk, 1 sprig parsley, 1 sprig thyme, 1 sprig marjoram, 1 sprig tarragon |
| Game |
celery stalk, 1 sprig parsley, 1 sprig thyme, 1 sprig marjoram, 1 sprig tarragon |
| Lamb |
rosemary, thyme, savory mint, parsley |
| Beef Stews |
rosemary, thyme, orange zest, parsley |
| Pork |
sage, marjoram, thyme |
| Seafood |
dill, tarragon, lemon zest |
| Veal Stew |
marjoram, parsley, onion |
| Lamb Stew |
parsley, thyme, rosemary, celery |
| Pea Soup |
rosemary, celery, parsley |
| Tomato Soup |
basil, parsley, onion, bay leaf |
| Stock |
3 parsley stems, 1 sprig of thyme, 1 bay leaf, 1 teaspoon cracked peppercorn |
- Adjust the size of the bouquet garni to work well with the volume of the food being prepared, the goal is to enhance flavor not overpower.
- Manufactured garni bags are available in grocery and specialty stores. Similar to tea bags, they contain pre-selected herbal ingredients and are sealed in paper steeping bags.
- Bouquet garni can be made ahead and frozen once you have placed them in cheese cloth bags.
- Leave the twine long so you can attach it to the pot handle, this will make the bouquet garni easier to retrieve.
- Dental floss may be used when kitchen twine is not available, but make sure it is unwaxed and unflavored.
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