Bouquet garni

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Bouquet garni of thyme, bay leaves, and sage, tied with a string
A bouquet garni in cranberry sauce

The bouquet garni [bukɛ ɡaʁni] (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews.[1][2] The bouquet is cooked with the other ingredients, but is removed prior to consumption.[1] Liquid remaining in the bouquet garni can be wrung out into the dish.[3]

There is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.[2] Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns,[4] savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, a slice or two of dried orange peel is not uncommonly added.

Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer, instead.[5] Traditionally, the aromatics are bound within leek leaves, though a coffee filter (or cheesecloth[1] or muslin) and butcher twine can be used, instead.


The term "faggot" was an antiquated name for the bouquet garni.[6][7]

Use in dishes[edit]

Dishes made with a bouquet garni include:


  1. ^ a b c Hensperger, B.; Kaufmann, J. (2004). Not Your Mother's Slow Cooker Cookbook. NYM Series. Harvard Common Press. p. 92. ISBN 978-1-55832-245-5. Retrieved January 15, 2017. 
  2. ^ a b Darling, J. (2002). Better Homes and Gardens New Cook Book. Better Homes & Gardens New Cookbooks. Meredith Books. p. 45. ISBN 978-0-696-21532-2. Retrieved January 15, 2017. 
  3. ^ Reichl, R.; Willoughby, J.; Stewart, Z.E. (2006). The Gourmet Cookbook: More Than 1000 Recipes. Houghton Mifflin. p. 106. ISBN 978-0-618-80692-8. Retrieved January 15, 2017. 
  4. ^ a b Estalla, Mary (February 1991). "The Flavor of France". Vegetarian Times. No. 161. p. 40. ISSN 0164-8497
  5. ^ Farmer, J. (2011). A Time to Plant. Gibbs Smith. p. 70. ISBN 978-1-4236-2347-2. Retrieved January 16, 2017. 
  6. ^ Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. p. 72. OCLC 5362680. OL 24167463M. Retrieved September 22, 2014. 
  7. ^ The Health exhibition literature. The Health exhibition literature. W. Clowes & Sons. 1884. p. 231. Retrieved January 16, 2017. 
  8. ^ a b Morgan, L.B.; McCormick, A. (2015). Homegrown Herb Garden: A Guide to Growing and Culinary Uses. Quarry Books. p. 60. ISBN 978-1-59253-982-6. Retrieved January 15, 2017. 
  9. ^ Dryansky, G.; Dryansky, J. (2012). Coquilles, Calva, and Crème: Exploring France's Culinary Heritage: A Love Affair with French Food. Pegasus Books. p. 92. ISBN 978-1-4532-4926-0. Retrieved January 16, 2017. 
  10. ^ Kundrat, A.; Webster, S. (2014). Fairfield County Chef's Table: Extraordinary Recipes from Connecticut's Gold Coast. Chef's Table. Lyons Press. p. 95. ISBN 978-1-4930-0873-5. Retrieved January 16, 2017. 
  11. ^ Rumble, V.R. (2009). Soup Through the Ages: A Culinary History with Period Recipes. McFarland, Incorporated Publishers. p. 66. ISBN 978-0-7864-5390-0. Retrieved January 16, 2017. 
  12. ^ Peterson, J. (2003). Essentials of Cooking. Artisan. p. 126. ISBN 978-1-57965-236-4. Retrieved January 16, 2017. 
  13. ^ Badcock-Walters, T. (2008). Cultivating Flavour. Lizard's Leap Press. p. 27. ISBN 978-0-9814173-0-1. Retrieved January 16, 2017. 
  14. ^ Osbaldeston, P. (2007). The Palm Springs Diner's Bible. Pelican Publishing Company. p. 260. ISBN 978-1-58980-470-8. Retrieved January 16, 2017. 
  15. ^ Rombauer, I.S.; Becker, M.R.; Becker, E.; Guarnaschelli, M. (1997). JOC All New Rev. - 1997. Scribner. p. 686. ISBN 978-0-684-81870-2. Retrieved January 16, 2017. 
  16. ^ Rappaport, R. (2013). The Big Book of Slow Cooker Recipes. Adams Media. p. 478. ISBN 978-1-4405-6069-9. Retrieved January 15, 2017. 
  17. ^ Moine, M.P.; Wickenden, N. (1994). Chicken and Other Poultry Dishes: Les Poulets Et Volailles. Marie-Pierre Moine's French Kitchen. Simon & Schuster. p. 14. ISBN 978-0-671-89658-4. Retrieved January 16, 2017. 


  • The New Larousse Gastronomique, Crown Publishers, Inc., NY, NY ISBN 0-517-53137-2, p. 141