Bouquet Garni
Simmer this herb blend in soups or stews for extra flavor. Using a bouquet Garni instead of simply adding the herbs to your dish helps with flavor, texture, convenience, and presentation. Fresh herbs will get soggy and often discolor when left to cook for a long time, and dry herbs are not the most attractive when floating at the top of a finished dish. Bundling the herbs up also makes for easy removal.
Equipment
- For each bouquet, cut a 4-inch square of double-thick cheesecloth
- Kitchen string
Ingredients
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tbsp dried parsley
- 1 garlic clove peeled
- 6 peppercorns
Instructions
- Place all ingredients in the center of each square. Gather the sides together to form a pouch, and then secure the bundle with kitchen twine. Leave the string long enough so you can easily remove the bouquet garni from the cooking pot. Store bouquets garni in a tightly closed container in a cool, dry place. Use within six months.