Bouquet garni


Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare.

The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
438 K 3.6/5 (46 reviews)
Grade this recipe:
Keywords:
Last modified on: March 21th 2017
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 Bouquet garni, you will need:
  • 1 bayleaf 1 bayleaf
  • 2 parsley 1 sprig parsley
  • 3 green part of leek 1 green part of leek
  • 4 thyme 1 sprig thyme
  • 5 celery 1 sprig celery
  • Total weight: 55 grams

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - ⌛ 3 min.
Bouquet garni : Stage 1
Wash and dry 1 bayleaf, 1 sprig parsley and 1 sprig thyme.

Stage 2 - ⌛ 3 min.
Bouquet garni : Stage 2
Wash and dry the green part of a leek, cut in pieces of about 3 inches (or 7 centimetre).

Stage 3 - ⌛ 1 min.
Bouquet garni : Stage 3
Wash, dry and cut in pieces of the same size 1 sprig celery.

Stage 4 - ⌛ 1 min.
Bouquet garni : Stage 4
Put a green leek leaf in front of you, put a bunch of thyme, a bunch of parsley, a laurel leaf, and a piece of celery.

Curve the green leek leaf to fold.

Stage 5 - ⌛ 1 min.
Bouquet garni : Stage 5
Cover with the second leek leaf.

Stage 6 - ⌛ 2 min.
Bouquet garni : Stage 6
And tie up the whole bundle, finishing with a knot.

Stage 7 - ⌛ 1 min.
Bouquet garni : Stage 7
Cut off surplus string and trim each end.

Bouquet is ready to use.

Stage 8
Bouquet garni : Stage 8
If you are doing bouquets, you can easily make make a few of them (the bouquet factory!) instead just one...

Stage 9
Bouquet garni : Stage 9
...because they can be frozen in a plastic bag.
Remarks
From this basic recipe you can add other herbs like rosemary for example.
Keeping: A few hours or several months in the freezer.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1 RDI=0 %3 RDI=0 %020 RDI=1 %80 RDI: 1 %
Per 100 g1 RDI=1 %7 RDI=1 %040 RDI=2 %160 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Celery
How much will it cost?
  • For 1 Bouquet garni : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 24
Artichoke Soup
Artichoke Soup

For this recipe, we will first steam the artichokes, recover all the flesh, and prepare with shallot and milk a delicious soup.
33 K 50 min.
Blanquette of veal
Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
437 K4.4 2 hours 50 min.
Koulibiak in pie dish
Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
389 K3.8 3 hours 20 min.
Coq au vin
Coq au vin

Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
101 K4.2 14 hours 45 min.
Cured Pork Belly With Lentils
Cured Pork Belly With Lentils

Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
121 K4 3 hours 20 min.
This recipe uses (among others)
Other recipes you may also like
Triple-Cheese Pumpkin Gratin
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good to dive into the gratin with a spoon.
January 24th 2016100 K4.1 55 min.
Marinated tuna with herbs
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.
February 21th 2011286 K4.3 1 hour 25 min.
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
February 21th 2011298 K3.8 5 min.
Oxtail Parmentier
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
October 13th 2010327 K4.7 5 hours 50 min.
Poached eggs
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8th 2013331 K5 2 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page