Wikipedia: The bouquet garni 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.
Add to soups, stews, and sauces as a base flavor bundle. Remove before serving the dish.
- Classic French: bundle, with unwaxed kitchen twine, a few fresh parsley stalks, thyme sprigs, and bay leaves.
- Greek: Rosemary, thyme, oregano, bay leaves but if adding peppercorns, and allspice berries enclose everything in a cheese cloth and tie that off.
- Italian: Parlsey, bay leaves, thyme, rosemary, and sage.
German Saurerbtauten: Several cloves, 8 whole black peppercorns, 3 bay leaves, 3 sprigs thyme, 2 sprigs parsley, wrapped in cheesecloth, tied with kitchen twine.
