---
comments: true
tags:
  - ingredient
  - joy-of-cooking
---
# :herb: Bouquet Garni

![Bouquet Garni](../assets/images/bouquet-garni.png){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 5 minutes |

## :salt: Ingredients

- :herb: 3 sprigs parsley
- :fallen_leaf: 0.5 bay leaf
- :herb: 2 sprigs thyme
- :leafy_green: 1 leek, white portion only (optional)
- :four_leaf_clover: 2 cloves
- :herb: 2 Tbsp dried parsley
- :herb: 1 Tbsp dried thyme
- :herb: 1 Tbsp dried marjoram
- :fallen_leaf: 2 bay leaves
- :leafy_green: 2 Tbsp dried celery leaves

## :cooking: Cookware

- 1 kitchen string
- 1 4-inch squares of cheesecloth

## :pencil: Instructions

### Step 1

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.

### Step 2

Fresh Herbs: Bunch together parsley, bay leaf, thyme, leek, white portion only (optional), and cloves.

### Step 3

To make removal easier, you may place them inside several overlapping celery ribs or leak greens and bind tightly with
kitchen string.

### Step 4

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.

### Step 5

Allow for 12 bags dried parsley, dried thyme,dried marjoram, bay leaves, and dried celery leaves.

## :link: Source

- Joy of Cooking