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A bouquet garni or kitchen bouquet is a bundle of herbs, usually tied together with string, that
is added to soups, stocks, broths, sauces and similar dishes. The
bouquet garni is cooked with the other ingredients, but is removed
prior to consumption.
There are two bouquet garni versions - a dried version and a fresh
version. Fresh herbs are usually tied into a bundle and dried versions
are put into a muslin bag, or in cheesecloth.
Fresh bouquet garni traditionally comprises 3 springs of parsley leaves
(with long parsley stalks for more flavor), 2 sprigs of thyme and 1 bay
leaf. These herbs may be bundled into a strip of leek or a piece of
celery stalk, or just tied with kitchen string or cooking twine, to
keep them together during cooking and allow easy removal before
serving. Kitchen string or cooking twine is usually tied to the pot
handle so that it can be easily retrieved.
For dried version use 1 tablespoon dried parsley, 1 teaspoon dried
thyme and 1 dried bay leaf. Put herb mixture into a muslin bag,
or in cheesecloth.
Other possible additions to your bouquet garni include: chervil,
marjoram, summer savory, lemon zest, tarragon, orange peel, rosemary,
leek, celery leaves, celeriac, tarragon, basil, celery pieces,
lime zest, carrot, onion, potato, cloves, whole black peppercorns, coriander seeds, sage,
etc.
NOTE: You can mix
dried and fresh herbs in your bouquet garni mixture, but you will need
to use cheesecloth to protect the dried herbs.
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