Bouquet garni

Bouquet garni is a bundle of aromatic herbs and vegetables that is cooked in broth, soup, or sauce, and then removed. It's not just a set of spices, but a way to gently infuse a dish with flavor without leaving fragments or small particles. When you cook something for a long time, bouquet garni acts as a filter between your food and the intensity of the spices.

What to make it from

• Bay leaf — the base, gives a bitter depth
• Sprigs of thyme or oregano — herbal background without harshness
• Parsley (stems, not leaves) — soft vegetable aroma
• Celery (piece of stalk) — natural saltiness and sweetness
• Black peppercorns — spice that doesn't fall apart

A classic recipe can be modified depending on the dish: add dill for fish broth, rosemary for meat broth, or more celery for vegetable soup. The main rule is to tie everything in cheesecloth or kitchen twine so it can be easily removed in one motion.

When and how to use

Bouquet garni is placed in the liquid at the beginning of cooking — when the water has just boiled or shortly after. It should cook for the same amount of time as the main ingredient: in soup this is 30–40 minutes, in broth — an hour or more. During this time, the herbs give off everything they can, and themselves become tasteless material that can be discarded.

• Meat and chicken broths — the bouquet makes them round and noble
• Fish soups and stews — emphasizes the sea flavor without overpowering it
• Vegetable ragouts and braised dishes — adds depth without obvious spice
• Sauces based on broth — the bouquet simmers together with the sauce and is removed before finishing

How to replace bouquet garni

If you don't have time to tie a bouquet garni, you can simply throw herbs and vegetables into the pot and strain the broth through a sieve or cheesecloth at the end. The taste will be similar, but the texture of the dish may be less clear. Dried herbs work too, you just need less of them — approximately half the amount of fresh herbs.

How to Choose and Store Ingredients

For a bouquet garni, only fresh herbs and vegetables without damage are suitable. Parsley and thyme are best purchased a day or two before cooking — they wilt quickly. Bay leaves can be stored in a closed jar for months. If you cook often, it makes sense to freeze ready-made bouquets in bags — they will not lose their properties and will be at hand.

Bouquet garni works in the background: its task is not to stand out, but to gather flavors into a unified whole. If you can taste individual herbs — it means there are too many of them or they haven't been simmered long enough.