- 3 sprigs parsley
- 0.5 bay leaf
- 2 sprigs thyme
- 1 leek, white portion only (optional)
- 2 cloves
- 2 Tbsp dried parsley
- 1 Tbsp dried thyme
- 1 Tbsp dried marjoram
- 2 bay leaves
- 2 Tbsp dried celery leaves
- 1 kitchen string
- 1 4-inch squares of cheesecloth
A bouquet garni is a combination of herbs, vegetables, and occasionally spices bundled in cheesecloth or tied with a string and used to flavor soup, stock, and sauces. They are removed before serving.
Fresh Herbs: Bunch together parsley, bay leaf, thyme, leek, white portion only (optional), and cloves.
To make removal easier, you may place them inside several overlapping celery ribs or leak greens and bind tightly with kitchen string.
Dried Herbs: If you cannot get fresh herbs, wrap dried herbs, coarsely crumbled but not powdered, in 4-inch squares of cheesecloth tied into pouches. Store in tightly covered container up to 1 month.
Allow for 12 bags dried parsley, dried thyme,dried marjoram, bay leaves, and dried celery leaves.
- Joy of Cooking