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When I was a kid in Brooklyn and was sent to the butcher shop by my mother or grandmother, most times soup meat or stew meat was sold with a bouquet Garni the butcher would make up with a flourish right then and there and add it to the purchase.
Most soup makers know what a Bouquet Garni is as do many herb growers. Many herb growers who grow herbs for sale will usually make up a Bouquet Garni for the local Farmer’s Market.
Exactly what is a Bouquet Garni? According to the Wikipedia, “The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.”
When a Bouquet Garni is not tied with a string it may be put in a small patch of cheese cloth and tied up or a small cotton muslin bag. Regardless of how you put it together it is always removed prior to consumption.
Making a traditional bouquet Garni the traditional bouquet Garni was a “broth posy” consisting of 3 stalks parsley,
1 sprig thyme and 1 bay leaf and then tied together in a little bundle with a piece of sting. It was added to stews, sauces and casseroles and removed before serving.
1 bay leaf
3 sprigs thyme
4 large sprigs parsley (including stalks)
10 cm (4 inch) piece celery stalked with leaves
two 10 cm (4 inch) pieces leek (green part)
Bouquet Garni
Ingredients:
1 leek
1 bay leaf
1 sprig parsley
1 sprig thyme
10 peppercorns
directions:
Cut the leek 3 inches into the green then slice along its length and thoroughly rinse under cold running water. Remove a few leaves from the center on both halves to form a groove then fill one groove with 10 cracked black peppercorns. Cover this with the bay leaf, parsley and thyme. Place the remaining half leek on top of this and tie securely with some string.
Arlene Wright-Correll’s Bouquet Garni
A bouquet Garni of herbs and spices is for seasoning stew or soup. The herbs are tied together or into a cheesecloth bag for easy removal.
1 teaspoon dried parsley
1 ½ teaspoon dried thyme
1 ¼ teaspoon dried marjoram
½ teaspoon sage
½ teaspoon dried savory
¼ teaspoon crumbled dry bay leaf
1 ½ teaspoons celery seed
5 peppercorns
Crush together the herbs and spices. Pace into a small bag made from several layers of cheesecloth. Tightly tie the bag shut with string.
Add the Garni while simmering the ingredients for any soup. Take out before serving and discard.
Makes 1 bouquet Garni.
Cook’s Note: In bouquet Garni, the amount of any ingredient can be decreased or increased as desired according to personal tastes.
Parsley, thyme, marjoram, sage, savory, bay leaf, celery seed, peppercorns
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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