A bouquet garni is simply a small “bouquet” of fresh herbs that you pop into a broth, soup, or stew for seasoning as it cooks. A staple in French dishes from boeuf bourguignon to bouillabaisse, the bouquet garni adds rich flavoring without leaving wilted herbs behind.
Traditionally a bouquet garni is made with Mediterranean staples like bay leaf, thyme, sage, rosemary, and parsley.
The first technique involves tying the herbs in a bundle.
Next, I tied up the stems with kitchen string. If you’re concerned about leaves coming loose, wrap your bouquet in several spots.
The second approach, which uses cheesecloth, is best if you’re including small spices, like peppercorns or dried hot peppers.
I cut off a small square of cheesecloth and placed my herbs in the center of it.
Then I tied together the corners of the cheesecloth and wrapped the ends with string so the bag would stay secure when plunked into the boiling liquid.
After the dish has finished cooking, lift the bouquet out of the pot and squeeze it to release any extra flavor.
For advice on storing fresh herbs, see 5 Beautiful Ways to Make Fresh Herbs Last Longer.
This is updated from a post originally published June 5, 2013.