A French term meaning a bunch of herbs. The herbs can be a combination of various different types and they may be fresh or dried. A typical combination consists of thyme, bay leaves, parsley and marjoram. Woody herbs such as thyme or rosemary rather than leafy varieties are used because they can withstand long, slow cooking methods. The herbs may be simply tied together or combined in a small muslin bag when peppercorns are sometimes included. A ready-made bouquet garni looks like a teabag! Bouquet garnis for specific dishes are also available eg for chicken, fish and game.
Uses: In stocks, soups, stews, casseroles and pies.
To use: Add the bouquet garni at the beginning of cooking and remove from the dish before serving.