Bouquet Garni is a little bundle of herbs you can use to make an amazing soup, stew, stock, broth, and lots of other dishes.
Using it, you can add flavor and unique taste to your everyday dishes.
That's how you use it.
Select the herbs
Common herbs used in a bouquet garni include fresh or dried parsley, thyme, bay leaves, and sometimes rosemary or sage.
You can also add other aromatic herbs or spices like tarragon, marjoram, or peppercorns based on your preference and the recipe you're preparing.
Prepare the herbs
Strip the leaves from the stems, as the leaves contain most of the flavor.
For dried herbs, ensure they are of good quality and not too old, as they can lose their potency over time.
Bundle the herbs
Take a small piece of cheesecloth or a muslin cloth and place the herbs in the center.
You can also use a cooking twine or kitchen string to tie the herbs together.
Fold the cloth over the herbs and tie the bundle tightly, creating a pouch.
Alternatively, you can use a small mesh tea ball or a reusable tea bag to hold the herbs.
Add the bouquet garni to your dish
Drop the bouquet garni into the pot or pan while cooking your dish.
It infuses the flavors of the herbs into the liquid, enhancing the taste of the dish.
The bundle should be large enough to be easily removed later.
Remove the bouquet garni
Once the dish is cooked, carefully remove the bouquet garni from the pot.
You can discard the used herbs or reuse them if they still retain some flavor.
