If you see this fancy french term in a recipe, don’t be afraid. It’s basically just a bundle of herbs tied together and used to flavor soups and stocks and then later removed. There is no generic recipe for a bouquet garni, but common herbs include thyme, rosemary, parsley and bay leaf. You can be creative and add these to your soups and stocks and get some awesome flavor and then remove the bouquet garni so you don’t eat the woody herbs. This is also a nice gift to bring to a foodie date. Just kidding, stick with flowers.
1. Tie all herbs together in a bundle with butcher’s twine (you can use a leek leaf to hold things together better by folding it around the other spices and tying it then).
2. Leave a long string to tie to your handle of your stock pot for easy removal at the end of cooking.
3. Add to your soup or stocks.