Bouquet Garni

Bouquet Garni

A tied bundle of fresh herbs that infuses soups, stews, and braises with subtle depth.

Total 5 min Makes 1 bundle (6 servings) Calories 2/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This classic French herb bundle combines fresh thyme, parsley, and bay leaf tied together with kitchen twine, making it easy to flavor simmering liquids without straining loose leaves later. Simmer it in stocks, braises, soups, or beans, then lift it out and discard once the dish is done. It's a simple technique that keeps herbal flavor bright without clouding the finished dish.

Ingredients

  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 leek green, split (optional, for wrapping)
  • 1 piece kitchen twine, about 8 inches

Method

  1. Rinse the thyme, parsley, rosemary, and bay leaves under cool water and pat dry with a towel.

  2. Gather the herbs into a tight bundle, stacking the bay leaves against the thyme and rosemary sprigs.

  3. If using, wrap the split leek green around the outside of the bundle to enclose the herbs.

  4. Wrap kitchen twine tightly around the bundle two or three times and tie a secure knot, leaving a long tail of twine for easy removal later.

  5. Add the bundle directly to a simmering soup, stock, or braise, tucking the twine tail over the edge of the pot for easy retrieval.

  6. Remove and discard the bundle before serving, once the dish has finished cooking.

Rate this recipe

★ 4.3 (1)

Bouquet Garni

This classic French herb bundle combines fresh thyme, parsley, and bay leaf tied together with kitchen twine, making it easy to flavor simmering liquids without straining loose leaves later. Simmer it in stocks, braises, soups, or beans, then lift it out and discard once the dish is done. It's a simple technique that keeps herbal flavor bright without clouding the finished dish.

5 min 1 bundle (6 servings) 2 cal

Ingredients

  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 leek green, split (optional, for wrapping)
  • 1 piece kitchen twine, about 8 inches

Method

  1. 1

    Rinse the thyme, parsley, rosemary, and bay leaves under cool water and pat dry with a towel.

  2. 2

    Gather the herbs into a tight bundle, stacking the bay leaves against the thyme and rosemary sprigs.

  3. 3

    If using, wrap the split leek green around the outside of the bundle to enclose the herbs.

  4. 4

    Wrap kitchen twine tightly around the bundle two or three times and tie a secure knot, leaving a long tail of twine for easy removal later.

  5. 5

    Add the bundle directly to a simmering soup, stock, or braise, tucking the twine tail over the edge of the pot for easy retrieval.

  6. 6

    Remove and discard the bundle before serving, once the dish has finished cooking.