Bouquet garni: The timeless herb bundle transforming cuisine

Bouquet garni is otherwise a bundle of herbs. This name perfectly captures the essence of this addition to dishes, which is extremely popular in French cuisine. In the country along the Seine, aromatic herb bouquets have been used for hundreds of years, an indispensable element of many traditional recipes.

A bouquet garni is a collection of aromatic herbs, usually tied into small bundles, then added to cooking to impart flavour to sauces or broths. A basic bouquet garni consists of thyme and bay leaves and can be enriched with the addition of, among others, the green part of leek, parsley sprigs, sage, rosemary, garlic, coriander, celery stalk, and oregano.

Bouquet garni is considered a symbolic element of the history of French cuisine. It is mentioned in the 1651 book Le Cuisinier François by the Burgundian chef François Pierre de La Varenne, who is considered the author of canonical texts on French culinary culture.

Fresh herbs are tied with string, while dried ones should be placed in a muslin bag. But how can they be combined to bring out the best in dishes? The lamented culinary critic advised that a bouquet of celery stalk, thyme branch, bay leaf, tarragon, and parsley sprigs is suitable for poultry dishes. A similar set can be used when preparing a game, adding a few juniper berries.

Beef will taste excellent after long stewing with a bouquet consisting of thyme branch, rosemary, savoury, orange peel, and parsley, while for lamb, we add mint instead of citrus peel. Pork will give us the best after being treated with a bouquet of fresh sage, thyme, and marjoram, and seafood is prepared with tarragon, dill, and lemon zest.