Bouquet garni

A bouquet garni of herbs or a blend of herbs. It consists of different herbs that are tied together or placed in a cotton bag. The bouquet is cooked with broth to flavor, but also more viscous soups, stews and casseroles and removed just before serving.

Traditionally, it consists of three fresh parsley stalks, a sprig of thyme and a small bay leaf. Dried thyme is usually wrapped in a leek leaf to avoid that distribute hard herb ingredients in the dish.

Depending on the purpose of the bouquet garni can be varied: So other herbs such as basil, celery leaves, burnet, chervil, tarragon, rosemary, savory or even components such as lemon peel and root vegetables are used for lamb or red sauces. The bouquet of pork usually contains sage, thyme and marjoram, the. Poultry celery, parsley, thyme, marjoram, tarragon and bay A bouquet for seafood usually consists of dill, tarragon and lemon zest.

• Spice