How to Make Bouquet Garni

Last Updated: May 6, 2021 Approved

Bouquet garni is a French herbal mixture. It consists of a collection of herbs, gathered and tied into a bundle or sachet in cheesecloth, or directly tied together when using fresh herbs. Bouquet garni is used to enhance the flavour of stews, broths, or stocks. There are two versions - a dried version and a fresh version.

Method 1

Method 1 of 3:

Fresh Version

1
Gather together fresh herbs, making sure they have long stems. For a traditional bouquet garni, the herbs should consist of 3 sprigs of parsley, 2 sprigs of rosemary and 1 bay leaf.
2
Tie the bunch with kitchen twine and leave a tail that you can use to haul the bunch in and out of your pot.

Method 2

Method 2 of 3:

Dried Version

1
Gather dried herbs. Mix 1 tablespoon (14.8 ml) parsley, 1 teaspoon thyme, 2-3 peppercorns and 1 bay leaf.
2
Wrap in a cheesecloth and tie with kitchen twine, again leaving some length for hauling in and out of the pot.

Method 3

Method 3 of 3:

Usage

1
Toss the bouquet garni into your cooking pot to flavour soups, stews, stock, casseroles, and more.
2
Remove before serving.

Community Q&A

Question

If one doesn't have twine, will using a rubber band be harmful?

Community Answer

Yes. The rubber band will most likely melt into the dish. If the bouquet garni is being used for a stock, soup, or pan sauce, it can be added "loose," meaning without the twine.
Question

Where do I get the sachets?

Community Answer

Make them out of a piece of cheese cloth. Cut a square about 3 x 3 or larger. Place herbs in the center and tie off with butchers string.
Question

How long should I keep dried spices?

Community Answer

As a general rule, whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years. Here are some tips for maximizing the shelf life of spices: Store spices in a cool, dark cupboard, away from direct heat or sunlight; keep tightly closed when not in use.