Herb Bundle

Preparation info

  • Difficulty


  • Makes

    1 bundle

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Like the vegetable mix of carrot, onion, and celery that is added to stocks, stews, and braised dishes to lend flavor and “aromatic” structure to the cooking liquids, this bundle of green (or tough outer white) leek leaves, celery leaves, bay leaf, parsley, thyme do the same. They are tied together so the bundle can be easily retrieved after the other ingredients are cooked, and the bundle marries together with the vegetable mix to create an ensemble of flavors rather than a taste of any one of the ingredients. It is very difficult to judge the quantity of dried or fresh herbs for long-cooking dishes, but the flavors of the herbs in this bundle will spread very slowly, so that over a few hours the flavors attenuate and refine.


  • 1 leek, 4 green leaves only, washed
  • 1 stalk celery
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 2 sprigs fresh or dried thyme
  • 2 sprigs fresh chervil
  • 1 sprig fresh tarragon


Open up the leek leaves and wrap them around the gathered-together other ingredients to completely enclose them. Tie up by wrapping the whole thing in 4 or 5 rings of string.